# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground cardamom
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
13 - 1 cup pumpkin purée
14 - 2 large eggs
15 - 1/3 cup vegetable oil
16 - 1/3 cup whole milk
17 - 1 teaspoon vanilla extract
18 - 2 tablespoons strongly brewed chai tea, cooled
→ Optional Topping
19 - 1/4 cup powdered sugar
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 teaspoon ground chai spice blend
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper until fully blended.
03 - In a separate bowl, whisk together pumpkin purée, eggs, vegetable oil, whole milk, vanilla extract, and brewed chai tea until smooth and uniform.
04 - Gently fold the wet mixture into the dry ingredients using a spatula, mixing only until just combined. Avoid over-mixing.
05 - Distribute batter evenly into the mini muffin cups, filling each to approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
08 - Blend powdered sugar, cinnamon, and chai spice blend in a small bowl. Lightly dust the cooled muffins before serving.
