While we wait for Fall there is no reason not to bring it in our kitchen and if breakfast be the most important meal of your day try these pumpkin cheddar muffins. Easy, delicious and healthy -ish.
The sweet and savory notes of these muffins make them tasty warm and at room temperature so go on make some. Jalapeno is a great addition to the recipe- adds the little bit of heat that really sets them apart. You can leave them out or substitute with some cayenne or paprika as well.
Makes 12 muffins
- 1/2 cup unsalted butter at room temperature
- 3 tbsp sour cream
- 1 cup heaped pumpkin puree
- 2 large eggs at room temperature
- 2 cups all purpose flour
- 1/3 cup packed light brown sugar
- 1 1/2 tsp baking powder
- 2 tsp salt
- 1 tsp garam masala powder
- 1/2 tsp crushed black pepper
- 1 cup + 2 tbsp sharp cheddar grated
- 4 tbsp finely chopped jalapeno (optional)
- Preheat oven to 400F and spray a muffin tin with some cooking spray. Make sure all sides are well greased.
- Whisk butter and sour cream to a smooth mix. Next add the pumpkin puree and whisk till fully incorporated,
- Add one egg at a time and whisk in well.
- In a separate bowl mix flour, sugar, salt, spices, baking powder.
- Make a well in the center and add the wet mix to the dry mix. Fold well till completely mixed.
- Add 1 cup of grated cheddar and the jalapeno to the mix and fold well.
- Scoop equal quantities of the mix into the muffin tin (an ice cream scoop works great to measure out equally)
- Place in oven and bake for 20-22mins til the tops have a golden color.
- Let it cook in pan for 5-7 min before placing them on a rack to cool more.
- Serve warm at room temperature.
- Store in an airtight container after completely cooled. In the fridge for 5-7 days.
Add this to your “fall collection” and let us know what you think.