Pumpkin balls filled with caramel and chai spices—cozy, gooey, and perfect for breakfast or dessert.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup pumpkin purée
02 - 2 large eggs
03 - 3/4 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/4 cups all-purpose flour
07 - 1/4 cup light brown sugar, packed
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Chai Spice Mix
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground cardamom
14 - 1/4 teaspoon ground allspice
15 - 1/8 teaspoon ground cloves
16 - 1/8 teaspoon ground black pepper
→ Filling
17 - 16 soft caramel candies
→ Optional Topping
18 - 2 tablespoons melted butter
19 - 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F (175°C) and grease a mini muffin tin or cake pop pan.
02 - In a large bowl, whisk together pumpkin purée, eggs, milk, melted butter, and vanilla extract until smooth.
03 - In a separate bowl, mix flour, packed brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, cloves, and black pepper well.
04 - Fold dry ingredients into wet ingredients, stirring gently until just combined. Avoid overmixing.
05 - Spoon about 1 tablespoon of batter into each muffin cup. Press a caramel candy into the center and cover with another tablespoon of batter, sealing the filling.
06 - Bake for 18 to 20 minutes until the tops spring back when lightly pressed and a toothpick inserted away from the caramel comes out clean.
07 - Allow to cool in the pan for 5 minutes before transferring to a wire rack.
08 - While warm, brush each ball with melted butter and roll in cinnamon sugar if desired. Serve immediately.
