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Cozy Mini Pumpkin Chai Latte Loaf Cakes

mini pumpkin chai latte loaf cakes - featured image
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These mini pumpkin chai latte loaf cakes are tender, spiced, and packed with real chai flavor from steeped tea and ground tea leaves. Perfect for cozy fall afternoons, gifting, or a sweet treat with your favorite warm drink.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 chai tea bags (for grinding, e.g., Tazo or Stash)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup whole milk, warmed and steeped with 2 chai tea bags
  • For the Chai Glaze (Optional):
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons brewed chai tea, cooled
  • ¼ teaspoon ground cinnamon, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Lightly grease your mini loaf pan with baking spray or butter, then dust with flour. Alternatively, cut parchment paper strips to fit each cavity.
  2. Steep the chai milk: Warm ½ cup of whole milk in a small saucepan over medium heat until steaming but not boiling (about 2 minutes). Remove from heat, drop in 2 chai tea bags, and let steep for 5-7 minutes. Gently squeeze the bags before discarding. Set aside to cool slightly.
  3. Grind the chai: Open 2 more chai tea bags and pour the loose tea leaves into a small bowl. Use your fingers or a mortar and pestle to crush them into a fine powder.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground chai tea leaves, cinnamon, ginger, cardamom, and cloves. Set aside.
  5. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl halfway through.
  6. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined.
  7. Add the pumpkin: Mix in the pumpkin puree on low speed until just combined.
  8. Alternate adding dry ingredients and chai milk: With the mixer on low speed, add about one-third of the dry ingredients, then half of the chai milk. Mix until just combined. Add another third of the dry ingredients, then the remaining milk, then the last of the dry ingredients. Stop mixing as soon as the flour disappears.
  9. Fill the pans: Divide the batter evenly among the 6 mini loaf cavities, filling each about two-thirds full (about ⅓ cup per cavity). Smooth the tops gently with the back of a spoon.
  10. Bake: Place the pan on the center rack and bake for 25-30 minutes. At the 20-minute mark, rotate the pan front to back for even browning. The loaves are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool: Let the loaves cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before glazing.

Notes

For the chai milk, warm the milk gently and steep tea bags for 5-7 minutes. Squeeze bags gently before removing. Grinding the tea leaves is essential for authentic flavor. Room temperature ingredients are important for best texture. Start checking for doneness at 22 minutes. Let loaves cool completely before glazing. These taste even better on day two. Freeze unglazed loaves for up to 3 months.

Nutrition

Keywords: mini loaf cakes, pumpkin chai latte, fall baking, easy recipe, mini loaf pan, chai tea, pumpkin dessert, cozy recipe

Find it online: https://evabakery.com/cozy-mini-pumpkin-chai-latte-loaf-cakes-easy-recipe/