Moist and flavourful recipe for Pumpkin Chai Cupcakes
2 1/2 C. all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground all spice
2/3 C. unsalted butter, melted
2 C. pumpkin puree (not pie filling)
2C. granulated sugar
1/2 C. milk
2 tsp. vanilla extract
Preheat the oven to 350 degrees F/180C. Line 24 muffin cups with cupcake liners.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and all spice; set aside.
In a medium bowl, whisk together melted butter, pumpkin puree, sugar, milk, vanilla, and eggs until well blended.
Pour wet mixture into the dry mixture, folding with a rubber spatula to mix until just blended.
Fill prepared muffin cups 2/3 full with batter, being careful not to over fill or the cakes will run over while baking. A large, level kitchen scoop (3 Tbs. capacity) works well for filling the muffin cups.
Bake in the preheated oven for 17-19 minutes, or until muffins are just set, and a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in their pans for about 4 minutes, before transferring them to a wire rack to cool completely.
Frost cooled cupcakes with The Only Frosting You’ll Ever Need, or your favorite vanilla Buttercream or creamed cheese frosting recipe.
Store cupcakes in an airtight container on the counter for 1 day, or refrigerate for longer storage. Cupcakes are best when served at room temperature.