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Chai Spiced Pumpkin Muffins


  • 1 3/4 cups all purpose flour (can substitute gluten free)

  • 1 tablespoon Chai Masala

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 (15 oz) can pumpkin puree (pure pumpkin)

  • 3/4 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 2 large eggs

  • 1/2 cup vegetable oil

  • 1 tablespoon vanilla extract

For Cream Cheese Swirl

  • 8 oz cream cheese softened

  • 1/4 cup granulated sugar

  • 1 large egg yolk

  • 2 teaspoons vanilla extract

  • 1 tsp Chai Masala


  • Preheat oven to 375°F. Line muffin tins. Set aside.

  • In large bowl, whisk together pumpkin, sugar and brown sugar.

  • Beat in eggs, vegetable oil and vanilla extract. Slowly incorporate flour, Chai Masala, baking soda and salt, until there are no lumps. Fill muffin tins 3/4 full.

  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and Chai Masala and beat until well combined.

  • Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.

  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


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