Cinnamon sugar pumpkin muffins

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 and bake for 18–20 minutes, or until a toothpick comes out clean.

let them cool for 5 minutes and brush them with the melted butter and dip then on the sugar cinnamon mix.