Then there was that time I based a recipe on a candle scent.
Yes, I’m serious.
I’ll admit it’s slightly less strange than the time I made a milkshake inspired by a hand soap scent. We’ve all had creative lapses, right?
The inspiration was a pumpkin chai candle that smells like absolute heaven. It’s warm with chai spices and autumnal pumpkin notes—so comforting I wanted to bathe in it. Since it smelled good enough to eat, I figured why not actually eat it?
I was in a full-on chai moment: pumpkin and warming spices, the kind of combination that practically begs to be turned into baked goods. I also considered drizzling chai caramel over these muffins, and honestly that would have been divine. Next time, I promise.
Last year I rediscovered my love for pumpkin. Apple still tops my list for the season, and squashes like butternut or acorn aren’t far behind, but after years of being indifferent to pumpkin, I found myself enjoying it again. When I first started blogging, the pumpkin craze wasn’t as intense. Back then I was excited about pumpkin because of a single incredible pumpkin cookie recipe. Over time, pumpkin was everywhere and I drifted away from it—especially during my pregnancy when I avoided it for a while. A pumpkin coffee here and there was okay, but that was my limit.
When I reintroduced pumpkin to my baking, I wanted to pair it with bold flavors so it wouldn’t be the same old pumpkin thing. Last year I only posted a couple of pumpkin recipes—a brown-buttery parmesan french bread and a pistachio-macaroon crust cheesecake—because I preferred interesting twists over ordinary pumpkin treats.
These muffins are about as simple and cozy as pumpkin gets, but they aren’t boring. They’re pillowy soft and tender, whether you use all-purpose or whole wheat pastry flour. The chai spice blend—ginger, cinnamon, cardamom, cloves and allspice—gives them warmth and depth, and the crunchy crumble on top adds the perfect contrast. I simply can’t resist a muffin with a streusel top.
When these come out of the oven, do yourself a favor: break one open before it cools completely, slap on a thick slice of cold butter, and let it melt into the warm crumb. It’s a small lesson in patience—watching the butter pool and soak into the muffin while resisting the urge to devour it immediately.
These muffins are soft, slightly crumbly, and utterly comforting—perfect for a chilly morning or any day you want a little autumn in your hands.
Pumpkin Chai Crumble Muffins
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Ingredients
- 2 cups all-purpose or whole wheat pastry flour
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup pumpkin puree
- 2/3 cup milk
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
crumble
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose or whole wheat pastry flour
Instructions
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Preheat the oven to 350°F. Line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cardamom, cloves, allspice and salt. In a separate bowl, whisk the egg, pumpkin puree, milk, melted coconut oil and vanilla. Add the wet ingredients to the dry and fold gently with a spatula until just combined—do not overmix. Use an ice cream scoop or a 1/4-cup measure to divide batter evenly among liners. Top each with a tablespoon or two of the crumble mixture.
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Bake for 15 to 18 minutes, until the tops are set and a toothpick inserted near the center comes out clean. Let cool slightly before serving.
crumble
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To make the crumble topping, whisk together the brown sugar, granulated sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two until the sugar begins to dissolve, then stir in the flour with a wooden spoon. The mixture should be crumb-like and slightly dry—this is what you want. Generously sprinkle over the muffin batter so the tops are fully covered.
Notes
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