Bigelow Tea Pumpkin Spice

Country of Origin: not listed
Leaf Appearance: dark, very fine leaf particles with some visible spices
Ingredients: black tea, natural pumpkin flavors with other natural flavors (soy lecithin), cinnamon, licorice root, clove, ginger, pumpkin flakes
Steep time: 4 minutes
Water Temperature: 212 degrees
Preparation Method: ceramic teacup
Liquor: reddish brown

Thanksgiving is over but the flavors of the season were still with me while I drank this tea. Its strong aroma caught the attention of everyone around me as soon as I opened my teabag. The taste was rich and robust with lots of warming spice. It was practically pumpkin pie in a teacup. I’m usually not a fan of licorice but it’s hidden under the other spices so I didn’t mind it here. The ginger and nice bite to the finish of each sip. I loved that the flavoring of this tea didn’t taste artificial at all. The pumpkin flakes probably had a lot to do with that. Sweeteners aren’t necessary but this blend could probably stand up to a splash of milk. This tea usually isn’t available year-round so I always try to snap some up this time of year. Bigelow posted a delicious sounding recipe for cupcakes infused with this tea and I couldn’t resist whipping up a batch. They were smash hit in my house and I’ve included it below in case you would like to give it a try.

You can find out more about this tea here.

Pumpkin Spice Cupcakes


Tea Concentrate:
13 tea bags Bigelow Pumpkin Spice Tea*
1 ¼ cups boiling water
1 ¾ cup sugar
¾ cup vegetable oil
3 eggs
1 (11-ounce) can mandarin oranges, drained, discard liquid
½ cup tea concentrate
2 teaspoons real vanilla extract
2 teaspoons freshly grated orange zest
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrots
1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners’ sugar
Makes 24 cupcakes
Prep Time:   15 minutes     Baking Time:  20 minutes


Place tea bags in a 2-cup glass measure.  Add 1 ¼ cups water.  Steep tea for 10 minutes.
Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About 1 cup plus 2 tablespoons tea concentrate.)
Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.
In large mixing bowl add sugar, vegetable oil and eggs.  Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).
Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest.  Continue mixing, scraping bowl often, until well mixed (1 minute).
In medium bowl stir together flour, baking soda, cinnamon, and salt. 
Add flour mixture to tea mixture.  Continue mixing, at low speed, until well mixed (1 to 2 minutes).
Add carrots; mix well.
Place batter in muffin cups filling about ½ to ¾ full.  Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Remove from oven; cool.
Meanwhile, in medium mixing bowl place cream cheese and butter.  Mix at high speed, scraping bowl often, until light and creamy (1 minute).  Add 2 tablespoons tea extract.  Mix well.
Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).

Frost top of each cupcake with frosting.  

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.