Chai Pumpkin Latte Cupcakes

These chai pumpkin latte cupcakes taste like fall in cupcake form—warm, spiced, and perfectly cozy. The soft pumpkin cake is infused with chai spices and a hint of coffee, giving it that perfect balance of sweet and aromatic. Every bite feels like a sip of your favorite fall latte, but better.

I love how the frosting ties it all together—creamy, slightly spiced, and full of that comforting warmth. The pumpkin keeps everything moist, while the chai adds that extra depth that makes each bite so satisfying. It’s simple, cozy, and just the right amount of indulgent.

They’re perfect for autumn parties, weekend baking, or a sweet afternoon treat. With every bite, you get that feeling of a crisp fall morning wrapped in a cupcake liner.

Why You’ll Love This Recipe

• Flavor Perfection: Warm chai spices blend beautifully with pumpkin and a hint of brewed tea.
• Moist and Tender: The combination of pumpkin puree and oil creates incredibly soft cupcakes.
• Easy to Make: Simple mixing method with no complicated steps.
• Great for Gatherings: Makes a full batch perfect for sharing at parties or holiday events.
• Make-Ahead Friendly: Bake ahead and frost later for stress-free entertaining.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: About 40 minutes

Servings: This recipe makes 12 cupcakes, enough for 12 people or 6 people if everyone wants seconds. Need more for a party? Double the recipe easily.

Difficulty: Easy enough for beginners but impressive enough for experienced bakers too.

Required Kitchen Tools

• Muffin tin
• Paper cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Toothpick for testing doneness
• Wire cooling rack

Ingredients

These chai-spiced cupcakes use simple ingredients that work together to create rich, warming flavor.

The pumpkin keeps everything moist, while chai spices and brewed tea add layers of cozy taste. Here’s everything you’ll need to bring these cupcakes together:

For the Cupcakes:

• All-purpose flour: Creates the base structure for tender cupcakes.
• Almond flour: Adds moisture and a subtle nutty flavor.
• Chai spice blend: Brings cinnamon, cardamom, ginger, and clove flavors together.
• Pumpkin puree: Makes the cupcakes incredibly moist and adds natural sweetness.
• Granulated sugar: Sweetens the batter and helps create a light texture.
• Brown sugar: Adds deeper sweetness and extra moisture.
• Vegetable oil: Keeps cupcakes tender and prevents them from drying out.
• Eggs: Bind everything together and add structure.
• Vanilla extract: Enhances all the other flavors.
• Brewed chai tea: Infuses authentic chai flavor throughout.
• Milk: Helps achieve the perfect batter consistency.

Variations for Chai Pumpkin Latte Cupcakes

• Add Cream Cheese Frosting: Top with cream cheese frosting instead of buttercream for tangy sweetness.
• Try Different Spices: Make your own chai blend with more cinnamon or extra cardamom.
• Add Chocolate Chips: Fold in white chocolate chips for extra sweetness.
• Use Coconut Oil: Replace vegetable oil with melted coconut oil for subtle tropical notes.
• Make It Dairy-Free: Use non-dairy milk and replace eggs with flax eggs.
• Add Espresso Powder: Mix in a teaspoon for deeper coffee flavor.

How to Make Chai Pumpkin Latte Cupcakes Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350 degrees. Line a muffin tin with paper liners. This prevents sticking and makes cleanup easy.

2. Brew the Tea

Steep chai tea in hot water for 5 minutes, then let it cool. Strong brewed tea gives the best flavor.

3. Mix Dry Ingredients

Whisk together all-purpose flour, almond flour, and chai spice blend in a medium bowl. Set this aside for later.

4. Combine Wet Ingredients

In a large bowl, mix pumpkin puree, both sugars, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, cooled chai tea, and milk.

5. Bring It Together

Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix, or your cupcakes will be tough.

6. Fill and Bake

Divide batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

7. Cool Completely

Let cupcakes cool in the pan for 5 minutes, then move them to a wire rack. They must be completely cool before frosting.

Serving and Decoration

How to Serve Chai Pumpkin Latte Cupcakes

These cupcakes are perfect for many occasions:

• For Breakfast: Pair with your morning coffee or tea for a sweet start to the day.
• At Parties: Arrange on a pretty platter for fall gatherings or holiday celebrations.
• With Ice Cream: Serve warm with vanilla ice cream for an extra special dessert.
• For Gifts: Package in boxes or tins to give to friends and neighbors.
• At Bake Sales: These always sell out quickly at school or community events.

Decoration Ideas

• Dust with powdered sugar for a simple finish
• Top with cream cheese frosting and a sprinkle of cinnamon
• Add a small piece of crystallized ginger on top
• Drizzle with caramel sauce
• Garnish with whipped cream and a chai tea bag for presentation

Storing Chai Pumpkin Latte Cupcakes

• Room Temperature: Keep unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Store frosted cupcakes in a covered container for up to 5 days.
• Freezer: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature before frosting.

Tips and Tricks for Success

• Use Fresh Spices: Old spices lose their flavor. Check your chai spice blend for freshness.
• Don’t Overmix: Stir just until you can’t see any more flour streaks. Overmixing makes tough cupcakes.
• Room Temperature Ingredients: Let eggs and milk sit out for 30 minutes before baking for better mixing.
• Test for Doneness: A toothpick should come out clean or with just a few moist crumbs.
• Cool Completely: Frosting will melt if cupcakes are even slightly warm.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off for accuracy.

Nutrition

Nutrient	Per Cupcake (without frosting)
Calories	245
Total Fat	12g
Saturated Fat	2g
Cholesterol	35mg
Sodium	95mg
Total Carbohydrates	32g
Dietary Fiber	2g
Sugars	18g
Protein	4g

Nutritional information is approximate and will vary based on exact ingredients used.

Chai Pumpkin Latte Cupcakes FAQs

Can I use canned pumpkin? Yes, canned pumpkin puree works perfectly. Just make sure it’s pure pumpkin, not pumpkin pie filling.

What if I don’t have chai spice blend? Make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, 1/4 teaspoon cloves, and a pinch of black pepper.

Can I make these without almond flour? You can replace almond flour with more all-purpose flour, but the texture will be slightly less moist.

How do I know when they’re done? Insert a toothpick in the center. It should come out clean or with just a few moist crumbs.

Can I make mini cupcakes instead? Yes, bake mini cupcakes for only 10-12 minutes and check for doneness earlier.

Do these need to be refrigerated? Unfrosted cupcakes can stay at room temperature for 2 days. Refrigerate if you add frosting.