Prep time (excluding cooling time): 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 12 cupcakes
Ingredients
CUPCAKES:
3 eggs
1 cup (240ml) boiling water
4 tea bags of chai tea
3 tbsp coconut oil, melted and slightly cooled
1 box of Simple Mills Pumpkin Muffin Mix
TOPPING:
1 tub Vanilla Frosting
Pumpkin Seeds
Cinnamon
Instructions
Place the tea bags in a mug with the boiling water and let them sit for 10 minutes. Let the liquid cool completely
Preheat oven to 350F / 180C (160C fan) and grease a muffin pan or line with paper liners
Using the chai water instead of regular water – whisk the eggs, water and oil in a large bowl, add the pumpkin mix and whisk until well blended.
Pour / spoon the batter into your prepared muffin pans, filling each cup 2/3 full
Bake for 20 minutes or until tester comes out clean; cool completely before frosting
Frost and top with pumpkin seeds and cinnamon as desired.
