Pumpkin Chai Spiced Chocolate Muffins

Chai Spiced Chocolate Pumpkin Streusel Muffins
Yield: 18 muffins
Prep time: 20 minutes
Total time: 45 minutes



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


Mix together the following:
1 teaspoon cinnamon
¾ teaspoon ground cardamom
¾ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon allspice



Preheat oven to 425°F (218°C). Line muffin tins with 18 liners.

Make the muffins: 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).

Make the crumb topping: 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.

Make the glaze: In microwave or double boiler, melt the chocolate, butter and syrup together and whisk until smooth. Drizzle over muffins





Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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