# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
07 - 1 cup canned pumpkin purée
08 - 1/2 cup granulated sugar
09 - 1/4 cup packed light brown sugar
10 - 2 large eggs
11 - 1/2 cup unsalted butter, melted and slightly cooled
12 - 1/3 cup milk
13 - 1 teaspoon vanilla extract
→ Add-ins
14 - 1 cup sharp cheddar cheese, grated
→ Churro Topping
15 - 1/4 cup unsalted butter, melted
16 - 1/3 cup granulated sugar
17 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cavity thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly blended.
03 - In a separate bowl, combine canned pumpkin purée, granulated sugar, light brown sugar, eggs, melted butter, milk, and vanilla extract. Blend until the mixture is smooth.
04 - Add the wet mixture to the dry ingredients. Gently stir until combined, taking care not to overwork the batter.
05 - Carefully fold grated sharp cheddar cheese into the batter until evenly distributed.
06 - Spoon batter evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
09 - While muffins are still warm, brush the tops generously with melted butter using a pastry brush.
10 - In a small bowl, mix granulated sugar and ground cinnamon. Dip or sprinkle muffin tops with the cinnamon-sugar mixture until well coated.
11 - Present muffins warm or at room temperature for optimal flavor and texture.
