20 October 2011


Pumpkin and cheddar?  What a weird combo, you may be thinking.  I love making pumpkin recipes this time of year, and I don't limit myself to only sweet things.  Remember my Pumpkin Alfredo Sauce?  Yum.  I saw this recipe on a blog last week and had to try it.  I originally saw it on The Cookin' Chemist, but she didn't post the recipe (it was part of some baking challenge), but after a bit of clicking on various links, I finally found the recipe on Chocolate and Chakra.  I made these to go with my Gnocchi, Sausage, and Spinach Soup.


Pumpkin Cheddar Muffins

Ingredients:
1 cup pumpkin puree
3 tbsp sour cream
2 eggs
½ cup canola oil
2 cups flour
1½ tsp baking powder
¼ tsp chili powder
1½ tsp salt
¼ cup brown sugar
1½ cups cheddar cheese, shredded, divided
2 tbsp roasted pumpkin seeds


Directions:
Preheat oven to 400°. Coat a 12-cup muffin pan with baking spray.


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


In another bowl, whisk together the flour, baking powder, chili powder, salt, and brown sugar.


Pour the wet ingredients into the dry, and fold until just combined. Fold in 1¼ cups of the cheese.  Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. 


Bake for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm. 


Makes 12 muffins.

So I thought this was going to be a strictly savory muffin, but then I saw that the original recipe called for 1/2 cup brown sugar.  I went back and reread the blog post and it mentioned that the muffins were a combo of salty and sweet.  I was scared to add too much brown sugar, so I cut it in half.  That turned out perfectly.  They are still savory muffins, but the brown sugar just kind of brings out the pumpkin flavor even more.  Know what I mean?

Oh my gosh, they are so good.  We downed a bunch at dinner that night, then I had the leftovers for breakfast the next two mornings.  (I suggest removing the pumpkin seeds from the leftovers, because once they are sealed up in a bag with the moist muffins they get kind of chewy.)

If you want some awesome recipes for roasted pumpkin seeds, check out this post at Not Rachael Ray.  She has 8 awesome ways to make roasted pumpkin seeds.  I used the Traditional one for this recipe though.

I'm thinking of making these muffins for the Reformation Day dinner at church next weekend.




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This recipe was picked as a favorite by Jennifer at Jane Deere!



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2 comments:

  1. What an interesting combo. Thanks for linking up at A Little Nosh this week!

    ReplyDelete