HELLO friends – hello October! How about baking the perfect Fall muffin?

This October finds me falling in love more and more with Fall and the Midwest.

You’ve got pumpkin auctions, mum farms, corn mazes (you can literally get lost in), the color changes, and fabulous pumpkin patches! Did I tell you I went to my first produce auction? & My first corn maze? Yeah, that happened. At the auction I could’ve bought as many pumpkins as I wanted, but I held back. I love cooking fresh pumpkin and freezing it to cook & bake with throughout the year. It makes the best pumpkin bread and the perfect Fall muffin…yum!!!

Coming home with 100 or more pumpkins, I couldn’t justify. lol

Let’s talk about these muffins for a bit. I think you’re gonna love your Fall even more when you pull these out of the oven and head out to the back porch with your cup of coffee or hot tea in hand and indulge.

They’re delightful, tasty, moist, and super delicious. Pumpkin goodness with chai spice and a crumble topping. Now what’s not to fall in love with here???

The whole house will smell amazing and that alone, is heaven. But just you wait. When you pull these out of the oven, I promise you’ll snatch one out of the muffin tin, (while burning your fingers) cause you can’t resist!

With simple ingredients that you will probably have on hand, with the exception of pumpkin (then I might judge you right about now ?). Once you add that chai spice mix—you’ll love everything about these!

You will need to mix up your spices before hand so you can make your chai spice mix. Gather these spices and you’re good to go.

Chai spice mix:

1 t cinnamon
1/2 t ginger
1/4 t (each) cardamom, nutmeg & cloves
pinch black pepper

Ready to start baking?

Print Recipe

Pumpkin Chai Spice Muffins

Ingredients

1 3/4 cups all purpose flour
1 t baking powder
½ t baking soda
1 c sugar
1/3 c brown sugar
1/2 t salt
Chai spice mix see in post above
2 large eggs
1 c pumpkin puree
1/2 c vegetable oil
1 t vanilla extract
Topping:
2/3 c brown sugar
1/3 c flour
1 t cinnamon
1/2 c chopped pecans
1/3 c butter softened

Instructions

Preheat the oven to 350ºF and line muffin cups with paper liners.
In a large bowl, mix all dry ingredients together: flour, sugars, baking soda, baking powder, salt, and spices.
In another bowl, prepare liquid mixture by whisking eggs together until the yolks and whites are blended.
Then add vanilla, oil and pumpkin.
Add the liquid mixture to the dry ingredients. Mix well with a wooden spoon.
Use spoon or scoop to fill each muffin cup full.
Topping:
Prepare the topping for the muffins by mixing pecans, brown sugar, cinnamon, flour together.
Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping.
Sprinkle this mixture over muffins and spread evenly over each muffin.
Bake until the muffins spring back to the touch and toothpick comes out clean, for 20 to 30 minutes.
Keep close watch.
Allow them to cool for 10 minutes before switching them onto rack to cool completely.