Pumpkin Muffins
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground cinnamon
- 1 ½ tsp nutmeg
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp salt
- ½ cup unsalted Challenge butter, melted
- 1 cup (207g) granulated sugar
- ½ cup (112g) packed brown sugar
- ¼ cup milk
- 1 ½ cups (350g) canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- ¼ cup (52g) sugar
- 4 tsp ground cinnamon
- 3 tbsp (42g) unsalted Challenge butter, melted
Directions
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1
Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
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2
In a medium sized bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
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3
In a large mixing bowl, combine the melted Challenge butter and sugars. Whisk to combine.
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4
Add the milk and whisk together to combine.
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5
Add the pumpkin puree, eggs and vanilla extract and whisk together until well combined.
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6
Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not over mix.
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7
Fill the muffins liners about 3/4 full.
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8
Bake in preheated oven for 18-24 minutes. The time can vary depending on your oven and how full your muffins are.
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9
Remove muffins from the oven and allow to cool.
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10
To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl.
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11
Brush the tops of the muffins with the melted Challenge butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
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12
Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.
