Easy Jumbo Chai Pumpkin Muffins
These Easy Jumbo Chai Pumpkin Muffins are everything you love about autumn wrapped up in one big, cosy bite. Spiced with warming chai flavours and packed with pumpkin goodness, they’re soft, fluffy, and perfectly sweet. Ideal for breakfast on crisp mornings or an afternoon treat with a hot drink - these muffins taste like a hug in baked form.
Prep time 10 mins
Bake time 22 mins
Makes 6 jumbo muffins
Equipment :
Tala Small Chunky Wooden Board
Ingredients:
100g unsalted butter
175g self raising flour
1/2 teaspoon bicarbonate of soda
150g pumpkin puree
90g sugar
3 medium eggs
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Pinch of black pepper
Crumble Topping
30g unsalted butter, softened
60g plain flour
30g brown sugar
Pinch of salt
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Add the crumble topping ingredients to a small bowl and work with your finger until you get a crumbly mixture. Set aside.
3. In a large mixing bowl, combine together butter and sugar and whisk until nice fluffy. Add the eggs, one at a time fold in the pumpkin puree.
4. Add the dry ingredients (flour, bicarbonate of soda, spices) and mix with a wooden spoon until combined.
5. Line a jumbo muffin tray with 6 muffin's cases.
6. Divide the mixture between the cases.
7. Top each muffin with 1 tbsp of the crumb mixture.
8. Bake for 22 mins until a toothpick inserted in the centre comes out clean.
9. Let cool down before serving.
10. Enjoy!