Ingredients
Scale
- For the Muffin Batter:
- 1 ¾ 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 black pepper
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ¼ cup milk
- For the Chai Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with non-stick spray or butter; do not use paper liners if you want the classic donut crust on the sides. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper until well combined.
- In a separate large bowl, whisk the pumpkin puree, granulated sugar, oil, eggs, and milk until the mixture is smooth and completely emulsified. Ensure the eggs are fully incorporated so the muffins rise evenly in the oven.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing the batter will result in a tough, chewy muffin rather than a tender donut texture. The batter should be thick and fragrant.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove the tin from the oven and let the muffins cool for about 5 minutes—just enough so you can handle them without burning your fingers.
- While the muffins cool slightly, prepare your topping station. Melt the butter in a small bowl. In another small bowl, mix the sugar, cinnamon, cardamom, and ginger. Dip the top and sides of each warm muffin into the melted butter, then immediately roll it in the chai sugar mixture until heavily coated. Place the finished muffins on a wire rack to cool completely.
- Cook Time: 35 minutes