1/4 + 2 tablespoonscup (75g)light brown sugar or coconut sugar
3/4cupneutral oil (grapeseed or canola)
1 3/4cups (225g)whole wheat pastry, AP, or gluten free AP flour (I've used bobs red mill gluten-free flour and it worked great!)
1.5teaspoonsbaking powder
.5teaspoonsbaking soda
1.5teaspoonskosher salt
1.5teaspoonspumpkin spice
3chai tea bags
optional: 1/4 cupchocolate chips
Instructions
Preheat oven to 350.
In a large bowl, add eggs, pumpkin, vanilla extract, white sugar, and light brown sugar/coconut sugar. Whisk vigorously to combine.
Add in oil to the large bowl while whisking the mixture. Set aside.
In a medium bowl, add flour, baking powder, baking soda, kosher salt, pumpkin spice, and chai tea bags (cut open the bags and add in the loose leaf tea). Mix to combine.
Add in flour mixture to the wet ingredients and stir to combine using a whisk. Stir in chocolate chips if desired.
Prepare a muffin tin by adding cupcake liners to 9 cups. Using 1/4 cup measuring cup, add in a heaping 1/4 cup into each cupcake mold. If you'd like, you can sprinkle a bit of sugar on top of each muffin for a little sugary crunchy on top.
Place in oven and bake until a toothpick comes out clean, about 18-20 minutes.