# Components:
→ 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. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - Whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large mixing bowl.
03 - In a separate mixing bowl, blend the pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until the mixture is smooth.
04 - Pour wet ingredients into dry ingredients and gently stir just until combined. Avoid overmixing for best texture.
05 - Fold in grated sharp cheddar cheese evenly throughout the batter.
06 - Divide the batter equally among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer each to a wire rack.
09 - While muffins are still warm, brush the tops of each muffin with melted butter.
10 - Combine granulated sugar and ground cinnamon in a small bowl. Dip or sprinkle each muffin top generously with this mixture.
11 - Serve muffins warm or at room temperature.
