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