Vegan Caramel Chai Spiced Apple Pie Cups

Preheat the oven: Preheat your oven to 400°F and lightly grease a muffin tin.
Prepare the filling: In a large skillet, melt the vegan butter over medium heat. Add the diced Gala and Granny Smith apples and cook until they start to soften (about 5 minutes). Stir in cornstarch, lemon juice, light brown sugar, chai spice mix and vanilla. Mix and then add in the Brown Sugar Bourbon Caramel. Cook for another 2-3 minutes until the mixture begins to bubble. Set aside to cool slightly as this will allow the filling to thicken.
Prepare the pastry cups: Roll out the thawed puff pastry on a lightly floured suface. You can roll is with a pin to thin out a bit if desired. Cut the pastry into 6 equal squares. Gently press each square into the muffin tin, creating little cups. Make sure the edges of the pastry stick up slightly over the rim of each muffin hole.
Fill the cups: Spoon the caramel apple filling into each puff pastry cup, filling them about 3/4 full.
Bake: Brush the edges of the puff pastry with plant-based milk for a golden finish. Bake the cups for 18-20 minutes, or until the pastry is golden brown and crispy.
Cool and serve: Allow the pie cups to cool in the muffin tin for 10 minutes before removing. Drizzle extra Vegan Brown Sugar Bourbon Caramel Sauce over the top for added indulgence and serve warm.

*You can substitute the chai spice mix for 1/2 tsp of cinnamon

*You can alternatively use a smaller muffin/cupcake pan (8-12), however, you will need to cut the puff pastry slightly smaller to fit into the cups