Pumpkin Cheddar Muffins

Have I ever mentioned that I like pumpkin 😉 I think it goes without saying that ever since getting this cookbook for my birthday last month, I have been dying to make these muffins! It saddens me so much to think, that while you can buy canned pumpkin anytime of the year, it’s really a fall season flavor. I have decided that I will not let this pumpkin stereotype hinder me and I shall continue to bake with pumpkin all year long, no matter the weather!

These were super easy to make and would be the perfect breakfast muffin if one decided to wake up just 3o minutes early. Once all the wet and dry ingredients have been added together, the dough may seem a little dry, but not worry, as this is normal. Be sure to add some pepitas and extra cheese on top to give it that last boost of yumminess. These are definitely a little bit on the spicy side, but I’m sure one could leave out the cayenne and black pepper and they would still be quite enjoyable.

PUMPKIN CHEDDAR MUFFINS

Adapted from Baked Explorations: Classic American Desserts Revisited

INGREDIENTS:

  • 1 cup pumpkin puree
  • 3 tablespoons sour cream
  • 2 eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 cups (about 4 ounces) grated sharp cheddar
  • 2 tablespoons pumpkin seeds, optional

DIRECTIONS:

1) Preheat oven to 400 degrees F. Lightly oil a 12-cup muffin pan.

2) In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

3) In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar.

4) Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

5) Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin sees on top of the muffins. Bake them for 20 minutes, or until golden brown.

6) Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm. Makes 12 muffins.

7) Enjoy!

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