Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon chai spice mix (cinnamon, ginger, cardamom, cloves, and black pepper)
- 1 teaspoon vanilla extract
- For the Coating:
- 4 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon chai spice mix
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick spray or line with paper liners. Set the pan aside so it is ready for the batter.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and one tablespoon of the chai spice mix. Ensure there are no large lumps so the spices are evenly distributed.
- In a separate large bowl, whisk the pumpkin puree, granulated sugar, oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour streaks disappear. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes.
- While the muffins are cooling slightly, melt the butter in a small bowl. In another small bowl, mix the remaining sugar and chai spice. Remove each muffin from the tin, dip the top into the melted butter, and then roll it in the chai sugar mixture until coated.
- Cook Time: 35 minutes
- Diet: Vegetarian