This weekend has been a girly one.
It involved mimosas, crafty wreath-making, casual chit chat over these muffins, and pumpkin pizza sharing. It’s been a good one.
These muffins are perfect for spontanious brunching. Invite your BFF over while you’re in pajamas and while the muffins are still warm. Just do it. Everybody wins!
But beware… These might make you curse out loud, because shut-the-front-door, they’re good. So you should probably try one before bringing them to a classy hang out.
These are truly best while warm. But that’s just how it is where cheesiness is concerned. And the little bit of cayenne in these dudes makes miracles happen. It adds the perfect amount of spice. It’s a subtle flavor instead of one that makes you shout.
Pumpkin Cheddar Muffins
Recipe from Baked Explorations
- 1 cup pumpkin puree, packed
- 3 T sour cream
- 2 large eggs
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 2 cups all-purpose flour
- 1 1/2 t baking powder
- 1/4 t cayenne pepper
- 1 1/2 t salt
- 1 1/2 t freshly ground black pepper
- 1/2 cup dark brown sugar, packed
- 1 1/4 cups grated sharp cheddar
- fresh thyme or pumpkin seeds for garnish
- Preheat your oven to 400ºF. Spray a 12-cup muffin tin with cooking spray. Set aside.
- In a small bowl, whisk together the pumpkin and sour cream. Whisk in eggs and butter until combined.
- In a large bowl, stir together the flour, baking powder, cayenne pepper, salt, pepper, and brown sugar. 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.
- Divide the batter among the muffin cups. sprinkle with remaining cheese and some fresh thyme and/or pumpkin seeds, if using. Bake for 20 minutes, or until golden brown and a skewer inserted in the center comes out clean. Cool in the muffin tin for 5-10 minutes. Loosen each with a paring knife and then cool on a wire rack. Serve warm, or reheat in a 200ºF oven.
17 thoughts on “Pumpkin Cheddar Muffins”
YUM…. these look wicked good.
Oooooh Carrie. I bet you’d just love them!
I am shutting the front door! I have been meaning to make these little guys, but I’m slow on the uptake (and can’t always convince someone else to grate the cheese!) Glad to know they are super delicious. Saturday was so fun and I’m glad we splurged on libations!
Ooh, yeah man. I’ve been wanting to make them for a year! I’m glad I finally did and you totally should. Make the hubz grate the cheese and do it up. They’d totally pair well with your beef stew you just made.
And yes! Breakfast libation celebration!
yum! I want to make these with some chili…I bet they’d be good friends! Saturday sure was fun times, and yeah Nicole, totes get the husband to grate that cheese!
Yes! BFFs for sure. I can’t wait for you to make these, Cindy!
Was referred to you today by munchinginthemitten.com. These look delicious–Must try soon!
Liza! I’m glad you found me. 🙂 You totally have to try these guys.
I love pumpkin and I love cheese but I would have never thought to put them together! These look great!
Oh, I bet you’d love these Meagan!
I’m not sure why, but the images of these alone stirred a great emotion within me. I kind of want to cry and laugh at the same time. All I really know is, I WANT ‘EM!
Yes! Laugh-crying. Jessica does that all the time.
I was feeling especially pumpkin-deprived this week, but not anymore!! I added rosemary and more cheese to the batter and these are probably one of the most delish things I’ve put in my mouth in recent months. Thank you!!
Yes! Rosemary on these would be SO good. I’m actually making them again tonight. Can’t stop, won’t stop.
I can’t even right now! Glorious, just glorious. I’m doing this horrifying 30 Day Whole food thing starting Monday and my heart already weeps for missing out on gorgeous gluten-y awesome like this.