Pumpkin White Cheddar Muffins

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Okay. These guys are not pretty.

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But if you like your muffins super cheesy, slightly spicy (it’s the cayenne pepper), and very savory, then these are the breakfast treats for you. Be warned, sweet teeth: there’s only a hint of brown sugar in here, and the muted flavor of pumpkin really acts as nothing more than a colorful backdrop for white cheddar.

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You probably could have told me this before I went through the trouble of baking these things, but it turns out I am not a fan of savory muffins. I mean. I am really not. That bite you see in these pictures? … That was the only bite I took. The rest of the dozen went straight to the ol’ workplace for sharing.

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Luckily, museum people on the whole seem to be savory muffin fans (although I noticed peak snack times were more at lunch than at breakfast). These muffins are crazy-easy to make and would be great at a brunch buffet–where ideally your guests are a little more attuned to the needs of their sweet tooth than I am.

Psst… Guess what, paper lovers? You can now print my recipes! Just click on the little print or PDF icon below the recipe.

Pumpkin White Cheddar Muffins
Adapted from Baked Explorations
Makes 1 dozen muffins

1 cup canned pumpkin puree
3 tablespoons sour cream
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp cayenne pepper
1 1/2 tsp salt
1 1/2 tsp freshly ground black pepper
1/2 cup packed light brown sugar
1 1/4 cups grated white cheddar, about 4 oz (or any sharp cheddar; I used a 3-year aged white cheddar from Whole Foods)

Preheat oven to 400 degrees F and line a cupcake pan with liners.

In a medium bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined. Set aside.

In a large bowl, whisk together the flower, baking powder, cayenne pepper, black pepper, salt, and brown sugar. Make a well in the dry ingredients and pour the wet ingredient mixture into the well. Fold mixtures together until just combined; lumpy is OK! Fold in most of the cheese, leaving a handful for sprinkling the tops of the muffins.

Use an ice cream scoop to divide the batter evenly among the liners in the pan. You’ll fill them a bit more than 3/4 full. Sprinkle remaining cheddar on top of the batter.

Bake for 20 minutes until golden brown or until a toothpick inserted in the center emerges clean. Let pan cool on a rack for 10 minutes, then turn out the muffins and allow to cool.

Keeps for a week in an airtight container and can be reheated in a 200-degree oven.

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9 thoughts on “Pumpkin White Cheddar Muffins

  1. Welcome to BAKED Sunday Mornings! I am so sorry that you didn’t like the first thing you baked for the group, but these are definitely one that you either love or hate I think. They look like so moist and I am sure everyone at work enjoyed them.

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  2. Welcome to the group! Your blog is lovely, as are your muffins. I had the same reaction as you to the first savory muffin I had (Tomato Soup Muffins from this book)… one bite and I was done. These I did like a lot better. I hope next time you have better luck 🙂

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  3. Hi, Chelsea!

    Welcome to the group! I loved these muffins, but have done the exact same thing when I wanted to try the recipe but it didn’t turn our to be my favorite. Glad your friends loved them!

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  4. Nice to have food to share. I have a huge sweet tooth and prefer to bake sweet items, however, these were a nice change and were good right out of the oven…but when I make them again, I want more flavor; bold flavor, and pumpkin needs lots of help to be bold. Your photos are really pretty…I think your “guys” look great.

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