Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ cup vegetable oil or melted coconut oil
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup milk of choice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- 4 tablespoons unsalted butter, melted
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cardamom, and cloves until well combined. In a separate large bowl, whisk the oil, brown sugar, and granulated sugar together. Add the egg, vanilla extract, pumpkin puree, and milk to the sugar mixture, whisking until the batter is smooth and vibrant orange.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain; overmixing leads to a tough muffin. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes. You know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for about 5 minutes.
- While the muffins cool slightly, prepare the coating. In a small bowl, mix the granulated sugar with the cinnamon, cardamom, and ginger. Melt the butter in a second small bowl. While the muffins are still warm, remove them from the tin. Brush the top and sides of each muffin with melted butter, then immediately roll it in the chai sugar mixture until generously coated. Serve immediately while warm for the best “donut” experience.
- Cook Time: 35 minutes