# What You’ll Need:
→ Muffin Base
01 - 1 cup brewed sweet tea, strong and cooled to room temperature
02 - 1 cup canned pumpkin purée
03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1 teaspoon vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 2 teaspoons pumpkin pie spice
→ Optional Topping
13 - 2 tablespoons coarse sugar or turbinado sugar
# How-To:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk eggs, sweet tea, pumpkin purée, vegetable oil, and vanilla extract until fully incorporated.
03 - In a separate bowl, blend all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
04 - Gradually add dry mixture to wet ingredients, folding gently until just combined. Avoid overmixing; a few lumps are acceptable.
05 - Distribute batter evenly into prepared muffin cups. Sprinkle each with coarse sugar if using.
06 - Place tin in oven and bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
07 - Remove tin from oven, allowing muffins to cool in pan for 5 minutes. Transfer to wire rack and cool completely.
