Ingredients

For muffins

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin
  • 3/4 cup canola oil
  • 2 eggs
  • 1/3 cup milk

For chai drizzle

  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • Dash ground cloves
  • Dash black pepper
  • 3  tablespoons butter, melted
  • 2 tablespoons water or more

 

 

Directions

Heat oven to 350. Grease muffin pans or use cupcake liners.

For muffins: In a large bowl, whisk together flour, sugar cinnamon, cardamom, ginger, cloves, baking powder and baking soda. Using an electric mixer, beat in pumpkin and canola oil, eggs and milk until well-blended, about 2 minutes. Pour into prepared pans. Bake for 18-22 minutes.

For chai drizzle: In a medium bowl, whisk together powdered sugar, cinnamon, cardamom, ginger, cloves and black pepper. Stir in butter. Add water until desired consistency is reached. Drizzle on muffins and serve.

Category: Sugar and spice
Tags: chaicinnamonclovesgingermuffinpumpkinspicesugar

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