Pumpkin and cheddar muffins
12 November 2011 § 6 Comments
Earlier this week I shared a simple, delicious recipe for pumpkin purée .
If you made it, there’s a good chance your kitchen smells so good you can’t wait until Thanksgiving, so here’s a way to use a cup of the purée to make these tasty savory muffins in the mean time. These bad boys are perfect for Sunday brunch or as an accompaniment to some hearty Fall soup.
Ingredients – makes 12 – adapted from a Marcus Samuelsson recipe
- 1 cup fresh pumpkin purée or canned solid-pack pumpkin purée (not pumpkin pie mix)
- 3 tablespoons whole milk or sour cream
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp cayenne pepper
- 1 ½ tsp salt
- 1 ½ tsp freshly ground black pepper
- ¼ cup firmly packed dark brown sugar
- 1 ¼ cup (about 4 ounces) grated sharp cheddar
- 2 tablespoons pumpkin seeds or sunflower seeds, optional
Preheat the oven to 400 degrees F. Put the paper baking cups into muffin pan.
In a large bowl, whisk together the pumpkin and milk or sour cream. Add the eggs and butter and whisk until combined.
In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black 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. Do not over beat the batter.
Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the seeds on top of the muffins. Bake them 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. They taste best when eaten fresh, but they can be made ahead of time and reheated in a 200° oven.