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adapted from Martha Stewart
For the muffins:
1/3 cup milk
1 tea bag chai tea
10 Tbs. ( 1 1/4 stick) unsalted butter, room temp, plus more for pan ( We used Pam)
3 cups all purpose flour, plus more for pan if you go that route
2 1/2 tsp. baking powder
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cardamom ( I finally bought some $$$$$$$$ !)
1/4 tsp baking soda
1 1/4 cups canned pumpkin
3/4 cup lightly packed brown sugar
2 eggs
For the sugar coating:
3/4 cup granulated sugar
2 1/2 tsp. cinnamon
4 Tblsp. ( 1/2 stick) butter, melted
Directions:
1. Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot ( but not scalding). Steep tea 10 minutes.
2. Meanwhile, heat oven to 350*F. Butter and flour 12 standard muffin cups or use Pam.
In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined.
3. Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined.
4. In a large bowl or bowl of a stand mixer, beat butter and brown sugar on high speed 1 to 2 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition.
5. Using a spatula, wooden spoon or stand Mixer on low speed, alternate stirring in flour ( in 3 additions) and pumpkin mixtures ( in 2 additions), beginning and ending with flour mixture, just until combined.
6. Spoon batter evenly into prepared muffin cups. Bake 30 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on cooling rack.
7. Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan and brush tops and sides with butter, then roll in sugar- cinnamon mixture. Transfer to a cooling rack to cool completely.
For the muffins:
1/3 cup milk
1 tea bag chai tea
10 Tbs. ( 1 1/4 stick) unsalted butter, room temp, plus more for pan ( We used Pam)
3 cups all purpose flour, plus more for pan if you go that route
2 1/2 tsp. baking powder
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cardamom ( I finally bought some $$$$$$$$ !)
1/4 tsp baking soda
1 1/4 cups canned pumpkin
3/4 cup lightly packed brown sugar
2 eggs
For the sugar coating:
3/4 cup granulated sugar
2 1/2 tsp. cinnamon
4 Tblsp. ( 1/2 stick) butter, melted
Directions:
1. Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot ( but not scalding). Steep tea 10 minutes.
2. Meanwhile, heat oven to 350*F. Butter and flour 12 standard muffin cups or use Pam.
In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined.
3. Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined.
4. In a large bowl or bowl of a stand mixer, beat butter and brown sugar on high speed 1 to 2 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition.
5. Using a spatula, wooden spoon or stand Mixer on low speed, alternate stirring in flour ( in 3 additions) and pumpkin mixtures ( in 2 additions), beginning and ending with flour mixture, just until combined.
6. Spoon batter evenly into prepared muffin cups. Bake 30 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on cooling rack.
7. Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan and brush tops and sides with butter, then roll in sugar- cinnamon mixture. Transfer to a cooling rack to cool completely.