• 1 ½ cups brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup buttermilk



  • Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  • In the bowl of a stand mixer, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed.
  • Add the pumpkin and beat some more
  • Add in the dry ingredients and turn on the standing mixer and mix on a low-medium speed.
  • As it’s mixing, pour in the buttermilk and mix until everything is incorporated.
  • Use a cookie scoop to fill each cupcake well 2/3 full.
  • Bake at 350°F for 14-16 minutes. Cool on a wire rack.


  • Refrigerate condensed milk for at least 2 hours or overnight.
  • Add butter to the bowl of a stand mixer. Beat for 1 minute. Add condensed milk and mix again.
  • Add powdered sugar one cup at a time. Then add chai tea. Mix until incorporated and smooth.
  • Add more powdered sugar if it’s not stiff enough 1/2 cup at a time. Add frosting to a piping bag with a star tip. Pipe frosting in a circular motion on top of cupcakes. Sprinkle with pumpkin spice.

Recipe by Monique Polanco from Peaches to Peaches