In case your fall treats aren't spiced enough, try these tasty Chai Pumpkin Cupcakes! These little cakes, made with a blend of chai and pumpkin spices, are topped with a light and fluffy whipped cream cheese, and might even remind you of your favorite morning latte!
Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another large bowl, whisk together the pumpkin, vegetable oil, and sugars until smooth and combined. Whisk eggs in one at a time, followed by the vanilla.
Add the flour mixture in two additions, folding gently with a rubber spatula until just combined.
Divide the batter between the baking cups, filling each about 2/3 to 3/4 full.
Bake for 5 minutes, then reduce the oven temperature to 350 degrees F. Continue baking for 12-15 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
While the cupcakes are cooling, make the cream cheese frosting, then pipe it on cooled cupcakes. Garnish with a sprinkle of cinnamon sugar or seasonal sprinkles.