Masala Chai Pumpkin Muffins with Crumble Topping
Easy masala chai pumpkin muffins are everything I crave when autumn finally settles in. This easy pumpkin chai muffin recipe captures all the flavours of fall in one bite: sweet pumpkin, rich spiced black tea with a blend of warm spices including cinnamon, cardamom, ginger, and cloves. The crumble topping bakes up golden and buttery with just the right crunch. Enjoy them fresh with a hot cup of tea, save a few for breakfast, or pack them as a quick snack on the go. However you eat them, these muffins taste like the very best of fall comfort!
Why You’ll Love This Recipe
🎃 Easy to Make: This easy masala chai spiced pumpkin muffins recipe uses simple pantry ingredients and comes together in under an hour.
🎃 Cosy Fall Flavours: Sweet pumpkin purée meets warming spices including cinnamon, cardamom, ginger, and cloves for the ultimate fall breakfast muffins with chai spice (or whatever time of day you like to enjoy them!)
🎃 Perfect for Tea Lovers: Infused with black tea and chai spices, these pumpkin chai muffins pair beautifully with a hot masala chai latte.
🎃 Freezer-Friendly: Bake a big batch and freeze these chai-spiced pumpkin muffins for quick autumn snacks or on-the-go breakfasts.
🎃 Moist & Tender Texture: The combination of pumpkin purée and rich chai flavours keeps these muffins soft, fluffy, and bursting with flavour.
👉 If you love pumpkin spice everything, you may also love these recipes:
My Tips for the Best Pumpkin Chai Muffins
🔸 How to keep muffins moist: For pumpkin chai muffins that stay moist, use real pumpkin purée (try homemade pumpkin purée) rather than pumpkin pie filling, and don’t skip the butter, which locks in softness. Storing the muffins in an airtight container once cooled also helps keep them fluffy for days.
🔸How to Avoid Overmixing: Overmixing is one of the fastest ways to ruin a batch of muffins. To get the light, tender crumb this chai-spiced pumpkin muffin recipe is known for, mix the wet and dry ingredients until just combined. It’s okay if the batter looks a little lumpy; that’s the secret to a perfect muffin texture.
🔸 Getting a Perfect Crumble Topping: The crumble topping is what makes these muffins irresistible. Use cold butter and work it into the flour and sugar with your fingertips until it resembles coarse crumbs. Sprinkle generously on top of the batter before baking, and you’ll have a golden, crunchy topping that contrasts beautifully with the soft muffins underneath.
How to Make Easy Masala Chai Spiced Pumpkin Muffins
This easy pumpkin chai muffin recipe is simple to follow and results in moist, fragrant muffins with a buttery crumble topping. Infused with real masala chai, pumpkin purée, and warm spices, these muffins are perfect for fall baking.
Ingredients (Makes 12–15 Muffins)
For the Muffins
2 tablespoons brewed masala chai
1 cup (250g) pumpkin purée
½ cup (120ml) milk - dairy or plant-based
½ cup (115g) butter
4 eggs
½ cup (100g) brown sugar
2 cups (240g) all-purpose/plain flour
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon vanilla extract
Pinch of salt
For the Crumble Topping
1 cup (120g) all-purpose/plain flour
½ cup (100g) brown sugar
¼ cup (60g) cold butter
For the Icing
1 cup (120g) icing/powdered sugar
Cold water (as needed)
Optional: pumpkin seeds + sprinkle of cinnamon
Method
Prepare the muffin tin: Preheat oven to 375°F (190°C / Gas Mark 5). Grease and flour a muffin tray (or line with paper cases).
Infuse the masala chai: Warm the milk/almond milk, add the tea leaves, and -steep for 7-10 minutes. Strain with a fine mesh sieve and set aside.
Make the muffin batter: Cream butter and brown sugar with an electric whisk until light and fluffy. Add eggs one at a time, then mix in pumpkin purée, vanilla, and the brewed chai. Gently fold in flour, baking powder, baking soda, and salt until just combined (don’t overmix).
Make the crumble topping: Rub cold butter into flour and brown sugar with your fingertips until the mixture looks like coarse crumbs.
Assemble the muffins: Spoon batter evenly into the muffin tray, then top each with crumble mixture.
Bake: Bake for 18–22 minutes, or until muffins are golden brown and a skewer inserted into the centre comes out clean.
Finish with icing (optional): Mix icing sugar with a few teaspoons of cold water until a drizzle consistency. Pour over cooled muffins, then top with pumpkin seeds and a dusting of cinnamon.
Masala Chai Spiced Pumpkin Muffins
Ingredients (Makes 12–15 Muffins)
For the Muffins
- 2 tablespoons brewed masala chai
- 1 cup (250g) pumpkin purée
- ½ cup (120ml) milk – dairy or plant-based
- ½ cup (115g) butter
- 4 eggs
- ½ cup (100g) brown sugar
- 2 cups (240g) all-purpose/plain flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crumble Topping
- 1 cup (120g) all-purpose/plain flour
- ½ cup (100g) brown sugar
- ¼ cup (60g) cold butter
For the Icing
- 1 cup (120g) icing/powdered sugar
- Cold water (as needed)
- Optional: pumpkin seeds + sprinkle of cinnamon
Method
- Prepare the muffin tin: Preheat oven to 375°F (190°C / Gas Mark 5). Grease and flour a muffin tray or line with paper cases.
- Infuse the masala chai: Warm the milk/almond milk, add the tea leaves, and steep for 7–10 minutes. Strain with a fine mesh sieve and set aside.
- Make the muffin batter: Cream butter and brown sugar with an electric whisk. Add eggs one at a time, then mix in pumpkin purée, vanilla, and the brewed chai. Gently fold in flour, baking powder, baking soda, and salt until just combined (don’t overmix).
- Make the crumble topping: Rub cold butter into flour and brown sugar with your fingertips until the mixture resembles coarse crumbs.
- Assemble the muffins: Spoon batter evenly into the prepared tray, then top each with crumble mixture.
- Bake: Bake for 18–22 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Finish with icing (optional): Mix icing sugar with cold water until drizzle consistency. Pour over cooled muffins, then top with pumpkin seeds and a dusting of cinnamon.
Find the full recipe here: Masala Chai Spiced Pumpkin Muffins
Serving Suggestions
Masala Chai Latte Pairing: These masala chai pumpkin muffins taste amazing with a hot masala chai latte or try a deliciously warming pumpkin spice tea latte. The bold tea flavour enhances the chai spices in every bite. Alternatively, try serving with a creamy matcha latte.
Easy Fall Breakfast Muffins: Serve warm with a pat of butter or cream cheese for an easy pumpkin chai muffins recipe that makes breakfast feel special.
Afternoon Tea Favourite: Add these chai-spiced pumpkin muffins to an autumn-inspired afternoon tea spread with scones, finger sandwiches, and spiced lattes.
On-the-Go Autumn Snack: Pack one for work, school, or travel. These pumpkin muffins with masala chai flavour stay moist and tender, even the next day.
Holiday and Seasonal Gatherings: Perfect for Halloween parties, Thanksgiving tables, or cosy fall brunches. Guests will love the mix of pumpkin, crumble topping, and warm chai spice.
FAQs
What is the crumble topping made of?
A simple mix of butter, flour, and sugar. Add pumpkin seeds, a pinch of cinnamon, or chocolate chips for extra crunch.
Is pumpkin traditional for Halloween?
Yes. Pumpkin is a classic Halloween ingredient, think muffins, pumpkin-spice lattes, and festive bakes.
Is masala chai good in pumpkin muffins?
Absolutely. Masala chai adds bold, aromatic notes that pair perfectly with pumpkin’s natural sweetness.
How many calories are in these muffins?
About 340 calories each. Lighten them by reducing sugar, swapping some butter for Greek yoghurt or applesauce, or skipping the crumble.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend and rest the batter 10 minutes for better texture.
Can I use canned pumpkin instead of fresh?
Yes. Canned pumpkin purée works well and keeps results consistent.
How do I keep pumpkin chai muffins moist?
Don’t overbake, and store in an airtight container once cooled. Pumpkin purée helps them stay soft.
Can I freeze masala chai pumpkin muffins?
Yes. Freeze up to 3 months; thaw at room temperature or warm briefly in the oven.
What’s the difference between chai spice and pumpkin spice?
Pumpkin spice is cinnamon-forward with nutmeg, ginger, and cloves. Masala chai adds cardamom and often black tea.
Can I make these as mini muffins or a loaf?
Yes. Bake minis for 10–14 minutes; a loaf for 45–60 minutes, checking for doneness.
