Pumpkin Chai Vanilla Bean Muffins
There’s something about fall baking that just feels like a warm hug — and these Pumpkin Chai Vanilla Bean Muffins deliver exactly that. Cozy, spiced, and bakery-worthy, each bite is packed with the comforting flavors of pumpkin, fragrant chai spice, and a touch of rich, nutty browned butter. The real star, though, is the vanilla bean — its deep, aromatic sweetness ties everything together beautifully. Topped with a silky cream cheese chai glaze, these muffins strike the perfect balance of sweet, spiced, and creamy. Whether you’re baking for a crisp weekend morning, a brunch spread, or just because you can’t wait for sweater weather, these muffins will instantly bring that fall feeling into your kitchen. Let’s get bakin’!
MUFFINS
1 ¾ cups all-purpose flour
1 cup pumpkin purée (not pumpkin pie filling)
½ cup brown sugar
¼ cup granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
2 tsp chai spice blend (or: 1 tsp cinnamon, ½ tsp ginger, ½ tsp cardamom, ¼ tsp cloves)
2 large eggs
½ cup unsalted butter, browned and slightly cooled
¼ cup milk (or non-dairy alternative)
2 tsp vanilla bean paste or 1 tbsp vanilla extract
OPTIONAL ADD-INS
½ cup white chocolate chips
½ cup chopped pecans or walnuts
CHAI CREAM CHEESE GLAZE
4 oz cream cheese, softened
1 cup powdered sugar, sifted
2-3 tbsp milk or cream
½ tsp vanilla extract or vanilla bean paste
½ - 1 tsp chai spice blend (to taste)
FOR SERVING
* Flakey salt, I love Maldon!
Instructions
Muffins:
Brown the butter: In a small saucepan, melt butter over medium heat. Cook, stirring, until golden brown and nutty (about 5 minutes). Transfer to a heatproof bowl and let cool slightly.
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and chai spice.
In another bowl, whisk pumpkin purée, sugars, eggs, browned butter, milk, and vanilla bean seeds/paste until smooth.
Add wet mixture to dry and stir gently until just combined (don’t overmix).
Fold in chocolate chips or nuts if using.
Scoop batter into muffin cups, filling about ¾ full.
Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely before glazing.
Glaze and Serving:
Beat cream cheese until smooth and fluffy.
Add powdered sugar, vanilla, and chai spice; mix until combined.
Slowly beat in milk, 1 tbsp at a time, until you reach a drizzleable consistency.
Drizzle over cooled muffins, sprinkle some flakey salt on top, and let set for 10–15 minutes before serving. Enjoy!
