Pumpkin Chai Spiced Chocolate Muffins
Enjoy a cozy, autumn-inspired treat with these Pumpkin Spiced Chocolate Scones, perfect for breakfast or a midday snack. These tender scones feature the warmth of cinnamon, cloves, ginger, and nutmeg, combined with the rich flavor of dark chocolate chunks. The pumpkin puree adds a touch of natural sweetness and moistness to every bite. Topped with a spiced glaze, these scones offer a deliciously balanced blend of flavors that will leave you craving more.
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons chai spices*
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed brown sugar
1 and 1/2 cups (340g) pumpkin puree
2 large eggs, room temp
1/4 cup (60ml) milk, room temp
6oz (170g) dark chocolate, chopped
3/4 cup (94g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed brown sugar
1 teaspoon chai spices*
6 Tablespoons (86g) butter, melted
1 ½ oz (43g) dark chocolate, chopped
2 Tablespoons (28g) butter
1 teaspoon brown rice (or corn) syrup
1 teaspoon cinnamon
¾ teaspoon ground cardamom
¾ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon allspice
Chai Spiced Blend*
Preheat oven to 425°F (218°C). Line muffin tins with 18 liners.
In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined.
Pour the wet ingredients into the dry ingredients, then fold everything together gently until partially mixed, add chocolate, then continue to fold just until combined and no flour pockets remain. Spoon the batter into liners, filling them ¾ full (a 1.5oz cookie scoop makes this easy).
Whisk the flour, granulated sugar, brown sugar, and spices together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
Bake for 5 minutes at 425 then, without opening the oven door, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan as you make the drizzle.
In microwave or double boiler, melt the chocolate, butter and syrup together and whisk until smooth. Drizzle over muffins.