# Components:
→ 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 cinnamon
# Method:
01 - Preheat oven to 350°F. Lightly grease a mini muffin tin or cake pop pan.
02 - In a large mixing bowl, whisk pumpkin purée, eggs, whole milk, melted butter, and vanilla extract until the mixture becomes smooth.
03 - In a separate bowl, blend all-purpose flour, light brown sugar, baking powder, baking soda, salt, and chai spices until evenly incorporated.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined, ensuring not to overwork the batter.
05 - Spoon approximately 1 tablespoon of batter into each cup. Press a caramel candy into the center of each and cover with an additional tablespoon of batter to seal.
06 - Transfer the tin to the oven and bake for 18–20 minutes, or until the tops bounce back with light pressure and a toothpick inserted at the edge comes out clean.
07 - Let balls rest in the pan for 5 minutes, then gently remove and place on a wire rack.
08 - While still warm, brush each ball with melted butter and roll in cinnamon sugar if desired. Serve warm.
