Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the coating: ½ cup melted butter
- For the coating: ¾ cup granulated sugar mixed with 1 tablespoon chai spice blend
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with non-stick spray or butter, or line them with paper liners if you prefer a less “donut-like” exterior.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Ensuring these are well-combined helps the spices distribute evenly through the batter.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, milk, and vanilla extract until the mixture is smooth and the sugar has mostly dissolved.
- Create the Batter: Gradually add the dry ingredients into the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough.
- Baking: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Place in the center of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- The Finishing Touch: While the muffins cool for a few minutes, melt the butter in one small bowl and mix the sugar and chai spices in another. While the muffins are still warm, dip the top of each muffin into the melted butter, then roll it generously in the spiced sugar mixture.
- Cook Time: 35 minutes
- Diet: Vegetarian