Autumn is a great time for baking and today I embarked on a bit of an experiment to create some pumpkin muffins. I wanted to use a tin of pumpkin that was hanging around in the cupboard but I had the urge for something savoury. Clearly the baking gods were smiling upon me because they turned out really well and were quickly hoovered up by the boys after school.
The sweetness and moisture from the pumpkin is offset by the slight spice
from the paprika and saltiness from the cheesy top.
They didn’t really need the butter but hey, why not!
Ingredients for 12 Pumpkin Muffins
- 1 cup cooked pumpkin (I used tinned)
- 100g butter (melted and allowed to cool)
- 50ml sour cream
- 2 eggs
- 200g mature cheddar (grated)
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- Preheat the oven to 180°c and add paper liners to a muffin tray
- Once the melted butter has cooled a little combine with the pumpkin, sour cream and eggs and set aside.
- In a separate bowl combine the rest of the dry ingredients and about 2/3 of the grated cheese.
- Add the wet ingredients to the dry bowl and mix to form a stiff batter.
- Depending on how moist the pumpkin was you may need to add a splash of milk to get to a spoonable/dropping consistency.
- Spoon the mixture into muffin cases and top with the remaining cheese.
- Bake for 20 minutes and allow to cool a little before guzzling three and spoiling your dinner (ok, that’s just me)
If you’re looking for some more tasty autumnal recipes check out my Roasted Butternut Squash and Sage Soup and my collection of 150+ Apple Recipes for fall. My Pumpkin Recipe Pinterest Board is also worth a look for some seasonal inspiration.