Go Back
Cozy Pumpkin Chai Latte Cupcakes for Fall 🎃
Sophia Ramirez

Cozy Pumpkin Chai Latte Cupcakes

Celebrate the essence of autumn with these delightful Pumpkin Chai Latte Cupcakes. Combining the earthy sweetness of real pumpkin purée with a sophisticated kick of espresso and warm chai-inspired spices, these cupcakes offer a bakery-quality texture. They feature a moist, tender crumb achieved through precise balancing of ingredients, finished with a luscious cream topping. Perfect for festive harvest gatherings or a cozy morning treat, these treats capture the comforting flavors of your favorite coffee shop order in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon espresso powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin purée
  • 1/2 cup whole milk
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together the pumpkin purée, milk, eggs, vegetable oil, and vanilla extract until fully emulsified.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix.
  5. Divide the batter evenly among the cupcake liners.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool completely before adding any desired toppings.

Notes

Substitute whole milk with unsweetened almond or oat milk for a dairy-free version. Store unfrosted cupcakes at room temperature for up to 24 hours, or keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days.