These Pumpkin Chai Spiced Cupcakes are a delicious flavor battle between two classic flavors----Pumpkin + Chai. Together, however, they are even more PERFECT! Made with a soft, fluffy, + moist plant-based vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Paired with a fluffy chai buttercream, these cupcakes are the epitome of comfort during the cooler months ahead. Gluten-free + vegan options available.
Pumpkin Chai Spiced Cupcakes. What else is there to say about these cupcakes? They live up to their name in every way----SO easy, yet so delicious! My ideal chilly day involves a steaming mug of tea, a warm sweater, and one (or two) of these Pumpkin Chai Spiced Cupcakes! What could be better at this time of year?
When it comes to the Fall season this year, I'm intentional about creating incredible flavor with seasonal Fall ingredients, especially when it comes to using the almighty versatile pumpkin.
Although pumpkin flavor isn't a new invention that was created in the food space, I wanted to re-create new ways that it could be introduced with bold flavors. And so the Pumpkin Chai Spiced Cupcakes were born!
Honestly, eating these fluffy cupcakes was the best part after making them. Haha.
I know that many people LOVE cupcakes. I actually think that they are highly consumed as much as cookies and cake if I’m guessing right.
But these cupcakes are definitely a killer combo, I might add.
Pumpkin + Chai are just AMAZING together. Period. Once you've tried them, you'll want to make them again and again because of how warm and fuzzy they make you feel on the inside.
The main component in this simple Pumpkin Chai Spiced Cupcakes recipe is the delicious pumpkin flavor and the chai flavored buttercream. To make your cupcakes, you’ll use:
These cupcakes are vegan with a regular buttercream simply because I try to minimize dairy as much as possible for my health, but of course, you can choose to make these entirely vegan or entirely regular---it's up to you! Just substitute the ACV for a large egg at room temp.
Personally, I LOVE the velvety-ness of regular buttercream. Therefore, I don't mind consuming a bit of dairy for that reason. Haha. But for our plant-based vegan friends, we always have an option to suit all the dietary requirements to keep those bellies happy!
One of the essential elements of these Pumpkin Chai Spiced Cupcakes is the actual pumpkin spice blend. It is very simple to make, plus, you can make a larger batch and save some for baking!
To make homemade Pumpkin Spice, combine these spices:
That’s it! This delicious blend is perfect for lattes, cookies, cakes, pies, pudding, or all things pumpkin.
To come out with a soft, moist, fluffy cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!
Yes! This has been my trial and error moment when it comes to baking! I tend to fill my batter with most recipes to the brim, but I’ve recently gotten into the habit of pacing myself!
Over-filling makes a huge mess later and doesn’t allow your baked goods to come put perfectly, especially with cupcakes. So, filling it ¾ths of the way is key!
One other pet peeve of mine when baking is when you’re ultra-confident at the amazingness of your batter (the taste and aroma is there), yet after it bakes—-it becomes flat or sunk in once it touches air. The solution?
Start by baking the cupcakes at a higher temp for the first 5 mins (maybe 400 degrees Fahrenheit) then lower it to the standard 350 degrees Fahrenheit temp for the rest of the time.
Then once they are done, turn off your oven, BUT leave them in for about 5 minutes with the oven door slightly open so that they don’t sink right away (this is especially a good rule of thumb for cheesecake bites!).
I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc.
Also, ensure that your leaveners (baking powder + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high-quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON! Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
Last but not least, always ensure that your batter is JUST RIGHT. With cupcakes, your batter should be slightly thick and not extremely watery. This allows them to come out fluffy and not too wet.
Therefore, always slowly add in the wet ingredients (while mixing) to ensure that your batter isn't too crazy liquid-y to the point that it looks like your scooping up milk. When it doubt, throw it out and start again. Trust me, it's best that way!
When it comes to the pumpkin flavor, I use the pumpkin from the can specifically for pumpkin puree, NOT pumpkin pie filling (I use the organic version from Libby’s).
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
Pumpkin Spice Overnight Oats Vegan, Gluten-free and only takes 5 minutes to whip together while you allow the refrigerator does the rest overnight. This recipe boasts of its creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.
Spicy Brown Butter Pumpkin Rigatoni- This Rigatoni is the perfect way to enjoy a good plate of creamy pasta for the entire family. Enjoy pasta that comes completely loaded with pumpkin flavor married with savory spices, a nutty brown butter flavor, and of course with the amazing texture of rigatoni.
One-Pot Cajun Pumpkin Alfredo Pasta The perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, satisfying, and is sure to be your family’s next staple Fall-inspired comfort food.
Vegan Pumpkin Chai Latte Made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning.
Of course, we have other pumpkin recipes that you can find on our site by searching "Pumpkin" at the top of the site!
If you're loving these Pumpkin Chai Spiced Cupcakes, then you'll definitely want to try the following cupcakes:
If you make this Pumpkin Chai Spiced Cupcakes, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Pumpkin Chai Spiced Cupcakes.