Gluten-Free Pumpkin Chai Mini Muffins
Prep time
Cook time
Total time
Serves: 2.5 dozen
  • 1 cup pumpkin puree
  • 2 masala chai tea bags (contents of - about 2 teaspoons)
  • ¾ cup sugar
  • ½ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten-free flour blend
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  1. Combine pumpkin puree and contents of chai tea bags in a small bowl. For best flavor, allow the mixture to rest in the refrigerator for 4 hours or overnight.
  2. Preheat the oven to 350 degrees and line a mini muffin tin with paper liners.
  3. In the bowl of your stand mixer, using the paddle attachment, beat together the sugar, canola oil, and chai tea infused pumpkin puree. Add the egg and vanilla, and mix well.
  4. In a separate bowl, combine the gluten-free flour blend, cinnamon, ground ginger, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing well.
  5. Scoop the batter into the mini muffin tin, filling each hole ¾ full (about 1 Tablespoon of batter).
  6. Bake for 11-14 minutes, or until a toothpick inserted comes out clean.
  7. Allow to cool on a wire rack.
Recipe by Grain Changer at