Pumpkin Cheddar Muffins
These Pumpkin Cheddar Muffins bring together creamy pumpkin, sharp cheddar, and a surprising touch of cayenne and black pepper for a savory-sweet fall muffin with plenty of character. Soft and moist inside with a golden, cheesy top, they’re delicious for breakfast, brunch, snacking, or alongside a bowl of soup.
Equipment
- 12-cup muffin pan
- large mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 3 tablespoons sour cream
- 2 large eggs
- ½ cup unsalted butter melted and cooled
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons salt
- 1½ teaspoons freshly ground black pepper
- ½ cup packed dark brown sugar
- 1¼ cups about 4 ounces sharp cheddar cheese, grated
- 2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
- Whisk pumpkin and sour cream together. Add eggs and cooled melted butter; whisk until smooth.
- In another bowl, whisk flour, baking powder, cayenne, salt, black pepper, and brown sugar.
- Add wet ingredients to dry ingredients and fold just until combined. Fold in ¾ of the cheddar.
- Divide batter evenly among muffin cups. Top with remaining cheddar and pumpkin seeds.
- Bake for 15–20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.
Notes
- Flavor: These are more savory than sweet, with a mild heat from the cayenne and black pepper.
- Cheddar: Extra-sharp cheddar gives the strongest flavor and pairs especially well with pumpkin.
- Pumpkin seeds: Pepitas add a pleasant crunch to the cheesy tops.