# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground cardamom
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
13 - 1 cup pumpkin purée
14 - 2 large eggs
15 - 1/3 cup vegetable oil
16 - 1/3 cup whole milk
17 - 1 teaspoon vanilla extract
18 - 2 tablespoons strongly brewed chai tea, cooled
→ Optional Topping
19 - 1/4 cup powdered sugar
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 teaspoon ground chai spice blend or extra cinnamon/cardamom
# How To Make It:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - Whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a large bowl until well combined.
03 - In a separate mixing bowl, whisk pumpkin purée, eggs, vegetable oil, whole milk, vanilla extract, and brewed chai tea until the mixture is smooth.
04 - Pour wet mixture into dry ingredients and stir gently with a spatula just until combined. Avoid overmixing to ensure tender bites.
05 - Spoon batter evenly into mini muffin cups, filling each about three-fourths full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
07 - Let bites cool in the tin for 5 minutes. Transfer to a wire rack to finish cooling.
08 - Mix powdered sugar with ground cinnamon and chai spice. Dust over cooled bites before serving.
