Description
Savory Pumpkin Cheddar Muffins
These muffins are tender, cheesy, and full of fall flavor without any added sugar. Perfect as a side for soups, stews, chili, or brunch.
Ingredients
Dry Ingredients
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2 cups (248g) all-purpose flour (or swap 1 cup for whole wheat pastry flour)
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/4 tsp black pepper
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1 tsp garlic powder
Wet Ingredients
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1 cup (244g) pumpkin puree (not pie filling)
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2 large eggs
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1/2 cup (120ml) milk (any kind)
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1/4 cup (60ml) olive oil or melted butter
Add-Ins
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1 cup (115g) shredded sharp cheddar cheese
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2 tbsp chopped fresh chives (or scallion greens)
Instructions
1. Prep
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Preheat oven to 375°F (190°C).
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Grease a 12-cup muffin tin or line with parchment liners.
2. Mix Dry Ingredients
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In a large bowl, whisk flour, baking powder, baking soda, salt, black pepper, and garlic powder.
3. Mix Wet Ingredients
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In a medium bowl, whisk together pumpkin puree, eggs, milk, and olive oil/butter until smooth.
4. Combine
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Pour wet ingredients into dry and gently fold with a spatula until just combined. Stop when flour disappears; a few lumps are fine.
5. Fold in Cheese & Chives
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Gently fold shredded cheddar and chives into the batter.
6. Portion & Bake
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Divide batter evenly among muffin cups (about ¾ full). Optionally, sprinkle extra cheese on top.
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Bake 18-22 minutes, until golden and a toothpick inserted comes out clean or with a few moist crumbs.
7. Cool
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Cool in pan 5 minutes, then transfer to a wire rack for 10-15 minutes before serving.
Notes
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Prevent sinking cheese: Toss shredded cheese in 1 tbsp flour before folding in.
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Dense muffins: Avoid overmixing and use fresh baking powder/soda.
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Fresh pumpkin: Use cooked, pureed pumpkin or butternut squash; strain if watery.
Nutrition
- Calories: 220 kcal per muffin
- Fat: 11g
- Carbohydrates: 20g