Chai Spiced Pumpkin & Walnut Muffins

I'm keeping things simple here today. No long story about these muffins coming from my great grandmother or how I made them as a young child at my mother side. Just plain and simple...

I made these muffins to take for morning tea to the place that I use to work. They needed a treat and it had been a while since I last visited (over 6 months to be exact). So something special was in order. It was a cold and blustery day - needed to make something comforting. Warm spicey muffins sound like the trick. Enter chai spices. Hmm I could go with a carrot type muffin but that would be same old  same old. Why not use this left over pumpkin up in the fridge. So I grate, grate, grate away. Measure, sift, stir, scoop, bake and out comes some incredibly fragrant and special muffins. 
Top with a simple cream cheese icing which makes all things taste sensational and there you have it! A tasty, fragrant muffin that will hit the spot on a cold winter day!

Chai Spice Pumpkin Muffins

by The Whimsical Wife
Prep Time: 10 min
Cook Time: 25 min
Keywords: bake dessert snack dairy free pumpkin muffin fall spring summer winter
Ingredients (12 Muffins)
  • 2 cups pumpkin, grated
  • 1 1/2 cups plain flour
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon bicarb soda
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 tsp cloves
  • 1 teaspoon ground cardamon
  • 3/4 cup brown sugar
  • 3/4 cup rice bran oil
  • 3 eggs, lightly beaten
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup sultanas Optional
Cream Cheese Icing
  • 1/3 cup spreadable cream cheese
  • 1 1/2 - 2 cups Icing sugar
Preheat an oven to 180 degrees and set out 12 muffin papers into a muffin tin.
In a large bowl sift the flour, salt, bicarb soda, baking powder and spices together. Add in the brown sugar, oil, beaten egg, grated pumpkin, walnuts and sultanas. Slowly stir the ingredients together until combined.
Using a spoon, scoop out the batter into the muffin papers filling three-quarters full.
Place into pre-heated oven and bake for 20-25 minutes or until a skewer comes out clean when poked into the center.
Let the muffins cool completely before icing.
For The Icing
In a large bowl sift the icing sugar and add the cream cheese. Stir to combine the ingredients together to form a slightly runny icing. If the icing is too thin add another 1/4 to 1/2 cup of icing sugar until a firmer icing is formed.
Spread the tops of the muffins with the icing and finish off with a sprinkle of cinnamon.
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If you LOVE chai spices why not check out my Chai Cupcakes as well!

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