You know Thanksgiving is right around the corner when the grocery store sets up canned pumpkin displays! While I’ve never been a fan of the traditional pumpkin pie, I still enjoy picking up a few cans to incorporate into baked goods. This time around, made a twist on the popular pumpkin spice cupcakes and incorporated chai tea into the recipe!

The result was a warm, rich flavor that is perfect for the holiday! So make room on the dessert table this Thanksgiving for these delicious cupcakes! Bonus: They were made with a cake mix. Just one more reason to love these cupcakes!

Pumpkin Chai Cupcakes

Ingredients:

Cupcakes:

• 1 box white cake mix
• 1 C. canned pumpkin
• ½ C. chai tea
• 1/3 C. coconut oil, melted
• 2 eggs
• 2 Tbs. pumpkin pie spice

Buttercream:

• 1 stick butter, room temp
• 4 C. powdered sugar
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• pinch of salt
• 2 Tbs. milk
• Candy Pumpkins

Directions:

1. Preheat the oven to 350˙ and place cupcake liners in the tins
2. Mix together the wet ingredients then add in the cake mix and pumpkin pie spice
3. Stir until well incorporated and spoon in the the cupcake tins
4. Place in the oven and bake for 20 minutes or until tops are slightly golden
5. Pull out of the oven and let cool
6. While the cupcakes cool prepare the frosting
7. Beat butter with a handmixer or kitchen aid until smooth and creamy
8. Slowly add in the powdered sugar, spices and salt
9. Add the milk, one Tbs at a time, until the frosting reaches your desired consistency
10. Spoon into a pipping bag and frost the cupcakes
11. Garnish with candy pumpkins