Soft, fluffy, and filled with melty chocolate chips 🧁✨ These Chocolate Chip Cupcakes made with Batey Turbinado Sugar have a rich, warm sweetness with subtle caramel notes that make every bite extra special. Perfect for birthdays, gatherings, or an everyday sweet treat. Ingredients 2 3/4 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, softened 1 cup Batey Turbinado Sugar 2 eggs 1 tsp vanilla extract 1 1/4 cup milk 1/4 cup greek yogurt 3/4 cup

Cupcakes: 1 3/4 cup pumpkin puree 2 ½ cups all-purpose flour 1 ½ cup Batey Turbinado Sugar ½ cup vegetable oil 1/4 cup milk of choice 3 large eggs 1 ½ tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp pumpkin spice for the topping melted butter 2 tbsp Batey pure cane sugar 1 tsp cinnamon In bowl, whisk eggs, Batey Turbinado Sugar, pumpkin purée, oil and milk until smooth. Add dry ingredients to wet and mix gently until combined — do not overmix. Fill cupcake liners ¾ full