• Place your Muffin Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

PUMPKIN SPICE MUFFINS PREPARATION

• First, grate the cantaloupe (about 1/2 a cantaloupe) using a box grater. NOTE: It tends to get a little messy with the cantaloupe juice, so ensure to have a clean space to do that. We do not need the juice in the recipe. Set the grated cantaloupe aside while preparing the rest of the recipe.
  4 oz cantaloupe
• In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, ground cinnamon, pumpkin pie spice, and sea salt.
  13.23 oz all-purpose flour, 1 tsp baking soda, 2 tsp ground cinnamon, 1 1/2 tsp pumpkin pie spice, 1/2 tsp sea salt, 1 tsp baking powder
  
• In a separate mixing bowl, beat the eggs together with the vegetable oil, granulated sugar, sour cream and vanilla bean paste until slightly frothy. Fold in the grated cantaloupe.
  3 eggs, 7.76 oz vegetable oil, 7.05 oz granulated sugar, 2 tsp vanilla bean paste, 3 oz sour cream
  
• Pour the cantaloupe preparation into the flour/spices bowl, and fold until just combined.
  
• Scoop the batter into the wells of your Muffin Tray (up to 3/4). NOTE: This recipe makes 14 muffins, so you can bake it into 2 batch.

CINNAMON SUGAR

• In a small bowl, mix in the sugar and ground cinnamon together. Sprinkle on top of the muffins.
  2.47 oz granulated sugar, 1 tsp ground cinnamon
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 18 minutes). It is ready when the toothpick inserted comes out with little to no crumbs.
  
• Once your Spiced Cantaloupe Muffins | Cinnamon Sugar are out of the oven, let them cool for about 10 minutes in the mold before demolding to your cooling rack. Enjoy! Autumn Leaves & Pumpkins Please!
• N.B. These muffins are best stored at room temperature up to 3 days.