Épingler Moist pumpkin muffins infused with warming chai spices, topped with a crisp brûlée sugar crust blending classic French technique with autumnal flavors.
I first experimented with these muffins after craving both a classic chai latte and a creamy crème brûlée. The result is a warmly spiced, tender muffin with a satisfying crunchy topping I keep coming back to every fall.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground cardamom: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Ground black pepper: 1/8 tsp
- Canned pumpkin purée: 1 cup (225 g)
- Eggs: 2 large, room temperature
- Vegetable oil: 1/2 cup (120 ml)
- Whole milk: 1/2 cup (120 ml)
- Granulated sugar: 3/4 cup (150 g) for batter + 1/4 cup (50 g) for topping
- Light brown sugar: 1/4 cup (55 g)
- Pure vanilla extract: 1 tsp
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and all chai spices (cinnamon, ginger, cardamom, cloves, nutmeg, black pepper).
- Mix wet ingredients:
- In another bowl, whisk pumpkin purée, eggs, oil, milk, granulated sugar, brown sugar, and vanilla until smooth and combined.
- Combine:
- Add wet ingredients to dry ingredients and mix gently with a spatula until just combined. Do not overmix.
- Fill and bake:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes, then transfer muffins to a wire rack.
- Brûlée topping:
- Once muffins are cool, sprinkle about 1 teaspoon of granulated sugar evenly over each top. Using a kitchen torch, carefully caramelize the sugar on each muffin until deeply golden and crisp. Let cool for 2 to 3 minutes before serving.
Épingler My kids love helping sprinkle the sugar for the brûlée topping, making these muffins a fun family project on chilly afternoons.
Required Tools
12-cup muffin tin, mixing bowls, whisk and spatula, kitchen torch (or broiler), wire rack
Nutritional Information
Each muffin contains about 230 calories, 8 g fat, 36 g carbs, and 3 g protein.
Serving Suggestions
Enjoy warm with chai tea or a pumpkin spice latte for extra comfort.
Épingler The crisp sugar crust and warm chai spices make these muffins irresistible. Try them fresh for best texture and enjoy autumn in every bite.
Questions fréquentes sur la recette
- → How do I achieve the crisp brûlée topping?
Sprinkle granulated sugar on cooled muffins and caramelize using a kitchen torch or broil briefly in the oven.
- → Can I substitute the spices?
You can personalize by adjusting chai spices or use a pre-mixed chai blend; just keep overall measurement similar.
- → What if I don’t have pumpkin purée?
Roasted and mashed butternut squash or sweet potato work as alternatives, though flavor will vary slightly.
- → Are these muffins suitable for vegetarians?
Yes, they contain no meat products; just be mindful of allergens from eggs, dairy, and wheat.
- → How should I store the muffins?
Keep them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I add nuts to the batter?
Yes, folding in chopped pecans or walnuts adds extra texture and flavor—about 1/2 cup works well.