This weekend has been a girly 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.