Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : Makes 1 dozen
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated.

Step 2    

Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.

Make Ahead

The muffins can be stored in an airtight container for up to 2 days.

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