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Mini Pumpkin Mousse Cups

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Mini Chai-Spiced Blondies are chewy, buttery bite-sized bars infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Perfectly spiced and soft, they’re a cozy fall treat ideal for sharing, gifting, or enjoying with tea or coffee.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/3 cup white chocolate chips or chopped nuts

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
  2. In a small bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
  3. In a large bowl, mix melted butter and brown sugar until smooth.
  4. Stir in egg and vanilla extract until fully combined.
  5. Add dry ingredients to the wet mixture and stir just until combined.
  6. Fold in white chocolate chips or nuts, if using.
  7. Spoon batter into prepared muffin cups, filling each about 3/4 full.
  8. Bake for 10–12 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overbake—blondies should remain soft and chewy in the center.
  • Use a chai spice blend if you prefer to skip measuring individual spices.
  • These pair wonderfully with hot tea or coffee for a cozy snack.
  • To freeze, wrap tightly and store in an airtight container for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/mini-pumpkin-mousse-cups/