Pumpkin Chai Donut Muffins

They say that necessity is the mother of all invention and that certainly proved to be true with these muffins. As you all know, I love anything pumpkin and firmly believe that it should be enjoyed all year round, not just in the fall. So, naturally, when I saw a pumpkin version of my beloved donut muffins, well, I just couldn't resist.


The muffins baked up beautifully and all that remained was to dip them in melted butter and cinnamon sugar. I got out the butter, I got out the sugar, I got out the . . . wait, where's the cinnamon? I suddenly realized that I had NO cinnamon whatsoever in my pantry. What kind of baker am I to lack such an important ingredient?

Not wanting to run to the store just yet, I decided to see if there was anything I could use to improvise. Ginger, no. Chinese 5-Spice, I don't think so. Wait, what's this? I found a bottle of chai spice that I had made. Hmmm, that just might work. It was worth a try. So, I mixed it in with my sugar, rolled the muffins, took a taste, and mmmmmmm. They were excellent!!! The spices worked perfectly with the pumpkin and really brought the warm flavors out. Forget the cinnamon. From now on, it's chai spice all the way for these muffins.


Pumpkin Donut Muffins (adapted from Sunday Sweets)

10 Tbsp. unsalted butter, room temperature
3 c. all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 c. milk
1 1/4 c. pure pumpkin puree
3/4 c. light brown sugar
2 large eggs

Sugar coating:
6 tsp. chai spice
3/4 c. sugar
melted butter

Sweet as Sugar Cookies' Chai Spice Blend

4 tsp. cinnamon
4 tsp. ginger powder
2 tsp. cardamom
2 tsp. cloves (or allspice)
1/2 tsp. white pepper

Combine all the spices and mix well. This recipe will make more than you need, but it will keep well in a spice jar or bottle.

Preheat oven to 500F. Grease 4 mini muffin pans.

Whisk together the flour, baking powder, baking soda, salt, nutmeg, and allspice. Combine the milk and pumpkin puree. Beat the butter with the brown sugar until light and fluffy. Add the eggs, one at a time, scraping down bowl as needed. Add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Put one tablespoonful of batter into each muffin cup and bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 5-7 min. more, or until a toothpick inserted in the center of a muffin comes out clean.

Combine the sugar with the chai spice. Let muffins cool 10 min. in pan on a wire rack. Remove the muffins from the pan, dip the tops into the melted butter, and toss to coat in the sugar-spice mixture. Let muffins cool completely on a wire rack.

Makes 48 mini muffins

Note: I was a little short on pumpkin puree so I added 3-4 Tbsps. of milk to make up for it. They still turned out fine with lots of pumpkin flavor.

This recipe is linked to:
Meatless Mondays
Just Another Meatless Monday
Midnight Maniac's Meatless Monday
Mouthwatering Mondays
Melt in Your Mouth Monday
So Sweet Sundays
Tempt My Tummy Tuesdays
Dr. Laura's Tasty Tuesday
Tuesday Night Supper Club
Hearth and Soul Hop
Tasty Tuesdays
Delectable Tuesdays
Tuesday's Tasty Tidbits
Rook #17 - A Little Birdie Told Me
Muffin Monday
What's Cooking Wednesday
Spring Blog Hop
Full Plate Thursdays
Friday's Potluck
What's Cookin' in the Kitchen
So Sweet Sundays