Pumpkin Spice Crumble Top Muffins (with Chai Tea!)

These pumpkin crumble top muffins infused with chai tea are the perfect treat for fall. Made with homemade pumpkin puree, warming chai spices, and a delicious crumbly topping, these muffins are sure to impress. Infused with the rich flavors of black tea, cinnamon, cardamom, ginger, and cloves, these muffins are perfect for tea time or as an on-the-go snack. Enjoy the taste of autumn in every bite with these delicious pumpkin chai muffins.

What is the Crumble Topping in These Pumpkin Crumble Muffins Made Of?

These autumnal crumble top muffins are seriously naughty and hit the spot on cold days with a nice hot cuppa. The crumble topping and drizzle of icing adds extra sweet naughtiness. I sprinkle with crisp pumpkin seeds and a little dust of cinnamon. My kids prefer a little sprinkle of chocolate chips on top!

Is Pumpkin a Traditional Food for Halloween?

Halloween is the time to enjoy everything pumpkin spiced and serve with everything else that’s pumpkin spiced! For a traditional Halloween themed afternoon tea, serve these crumble top pumpkin muffins with these hot pumpkin spice tea lattes. For something a bit more grown up, these apple chai hot toddies are deliciously perfect! For something more refreshing I recommend making a big batch of iced pumpkin spiced tea lattes. If you are like me and are in love with all things pumpkiny, I would highly recommend making my recipe for pumpkin spice syrup, this simple syrup is infused with the flavors of chai and it’s delish with hot teas, cold teas, on desserts, ice creams and on pancakes too.

Is Masala Chai Good to use in These Pumpkin Crumble Top Muffins?

Chai is hands down my favourite tea to bake with. Chai adds the most beautiful bold aromatic flavours to sweet treats. Baking with tea is so easy and there are many ways to infuse tea into lots of your favourite recipes just like these Masala Chai Spiced Pumpkin Crumble Top Muffins.

Chai is a traditional Indian tea that has been used in Ayurvedic medicine for its amazing health boosting benefits for thousands of years. Chai is so versatile in recipes, it can be used in so many ways. I love these muffins, I love adding to other bakes too such as these masala chai rock cakes or adding masala chai to this delish chai spiced carrot bundt cake with orange icing.

Calories in Pumpkin Muffins

Each of my crumble top muffins contains around 340 calories, so they are not exactly a low calorie food BUT they do make a wonderful homemade treat. I would highly recommend enjoying with afternoon tea! If you are counting calories and want to be more accountable for what goes in, here is a simple tool to help with how many calories to eat per day.

If you do wish to reduce the calorie content in this recipe, there are a few steps that you can take such as substituting the sugar for a zero calorie alternative just like monk fruit sweetener. The recipe also calls for high calorie butter. Butter substitutions include Greek yogurt, mashed bananas and applesauce too. You can also leave off the crumble topping and dust with a handful of chopped walnuts or oats instead. It’s great to get experimenting in the kitchen!

How to Make my Chai Spiced Pumpkin Crumble Top Muffins From Scratch

Making these chai spiced pumpkin crumble top muffins from scratch is super easy. Firstly, grease and dust a muffin tin or line with paper liners and preheat the oven. Mix the sugar and butter together. Add the rest of the wet ingredients before adding the dry ingredients. Divide the mixture into your muffin tin and then crumb together the crumble topping. Sprinkle over the top of your muffin mixture and bake. Top with optional icing, pumpkin seeds and a dusting of cinnamon.

INGREDIENTS (Makes 12-15 Muffins)

• 2 Tablespoons of Masala Chai

• 1 Cup (250g) of Pumpkin Puree

• 1/2 Cup (4fl oz) of Milk/Almond Milk

• 1/2 Cup (115g) of Butter

• 4 Eggs

• 1/2 Cup (100g) of Brown Sugar

• 2 Cups (240g) of All Purpose/Plain Flour

• 1.5 Teaspoons of Baking Powder

• 1.5 Teaspoons of Baking Soda

• 1 Teaspoon of Vanilla Extract

• Pinch of Salt

Crumble Topping

• 1 Cup (120g) of All Purpose/Plain Flour

• 1/2 Cup (100g) of Brown Sugar

• 1/4 Cup (60g) of Butter

Icing

• 1 Cup (120g) of Icing/Powdered Sugar

• Cold Water

• Pumpkin Seeds and Cinnamon to Sprinkle - Optional

METHOD

• Preheat the oven to 375*F/ 190*C/ Gas Mark 5, grease a muffin pan (or two) and dust with a little flour.

• Warm the milk/almond milk, add the masala chai and set aside for ten minutes before straining out the leaves with a fine mesh strainer.

• Next cream together the butter and brown sugar with an electric whisk.

• Add the eggs, one at a time. Then add the pumpkin puree, vanilla extract, the brewed masala chai and mix well.

• After the wet ingredients are well combined, add the dry ingredients: flour, baking powder, baking soda and salt and mix. Set aside the mixture and prepare the crumble topping.

• To make the crumble topping use cold butter cut into cubes and add to the flour and brown sugar. Using your hands, roll the mixture between your fingers making crumbs.

• Spoon the mixture in your prepared muffin tray and add the crumble topping evenly between each muffin.

• Place in the oven and bake for around 18-22 minutes until golden brown and an inserted skewer comes out clean.

• To make the icing drizzle, mix together the icing/powered sugar with a few teaspoons of cold water. Add the water slowly to reach the desired consistency. Drizzle over the cooled muffins and sprinkle pumpkin seeds over the top. Enjoy with a hot cuppa like this pumpkin pie lattte!