Pumpkin Cheddar Muffins
- Total Time: 28 Minutes
Description
We thought these were extra tasty because it was breakfast and they were warm out of the oven…but then we ate them for lunch too and they were even better cold! I found these in ‘Baked Explorations’, by Matt Lewis and Renato Poliafito and you just need to try them already! – enjoy!
Ingredients
1 c. pumpkin puree AND 3 T. sour cream
2 eggs
1/2 c. butter, melted and cooled
2 c. flour AND 1 1/2 t. baking powder AND 1/4 t. cayenne
1 1/2 t. EACH salt AND freshly ground pepper
1/2 c. dark brown sugar, packed
1 1/4 c. grated old cheddar
pepitas (peeled pumpkin seeds) for topping (optional)
Instructions
Preheat the oven to 400 and either grease a 12 cup muffin tin or line it with papers (or do the same for an 9 mini loaf pan). In a medium bowl, whisk together the pumpkin and sour cream, then add in the eggs and cooled butter and whisk until smooth. In a separate larger bowl, whisk together the flour, baking powder, cayenne, salt, pepper and brown sugar and make a well in the center.
Add the wet mix to the dry well and fold until just combined – it will be very thick, then fold in about three-quarters of the cheese. Divide the batter evenly among the prepared cups and sprinkle on the remaining cheese and pumpkin seeds, if using. Bake for about 18 minutes until they’re a beautiful golden brown and the centers spring back to a light touch. Allow the muffins to cool in the pan for about 10 minutes before turning them out onto a rack to cool completely. You can totally slather them in butter and jam…but as mentioned, they’re amazing on their own.
- Category: Muffins, Pumpkin, Cheddar
