BAKE: Easy Cheesy Pumpkin Muffins with Jalapeno or Herbs
- Savory Pumpkin Muffin Variations & Pairings
- How to Bake Cheesy Pumpkin Muffins
- Cheesy Pumpkin Muffins with Jalapeno or Fresh Herbs
These easy, cheesy, savory pumpkin muffins are super simple, nutritious, and the antidote to an overdose of sweet pumpkin spice fall treats.
They’re great for breakfast, a light lunch or filling snack, or as a side with a hearty bowl of chili, black bean soup, or roasted tomato soup for dinner. Try them with a taco salad, or bowl of steaming posole… or just split and buttered, although even that is gilding the lily, as these are very moist and tender without any additional topping.
They’re especially delicious served piping hot from the oven while the cheese pockets are still melted. I usually have a hard time waiting until they’re cool enough to eat without burning myself!
Savory Pumpkin Muffin Variations & Pairings
Don’t like it spicy, or cooking for kids or other folks who can’t handle the heat? Use milder peppers, omit the seeds, or see the recipe notes below for multiple variations to mix it up and make herbed pumpkin muffins instead.
With a few quick modifications to this original recipe, you can make Garlic & Herb Cheesy Pumpkin Muffins or Swiss Cheesy Pumpkin Muffins from the same base savory pumpkin muffin recipe.
Either of these herbed versions are a perfect pairing with a bowl of fish or clam chowder, chicken soup, French onion, or with an entree salad with roasted chicken and dried cranberries… or just enjoy them on their own for a nutritious and tasty snack.
How to Bake Cheesy Pumpkin Muffins
- Preheat the oven to 400 ℉ (205 ℃ or gas mark 6).
- Line a muffin tray with paper, foil, or silicone liners, or butter the tins well. You can also use nonstick baking spray. It’s a good idea to spray your muffin liners with oil or baking spray if you can, as the cheese in these tends to stick.
- Assemble all your ingredients. In a medium mixing bowl, whisk together the flour, baking powder & soda, salt, and chili powder.
- Stir in the grated cheese and the jalapeno, and toss with the flour and other dry ingredients until they are fully coated and evenly mixed.
- In a small mixing bowl or large measuring cup, combine the milk, pumpkin puree, egg, and oil or melted butter, and whisk until combined.
- Pour the wet ingredients into the dry ingredients and fold together just until combined. Don’t overmix, but stir enough that there are no large clumps and the batter is evenly mixed. Let the batter rest for 5 minutes.
- Using a large cookie or ice cream scoop or a measuring cup, divide the batter among the muffin cups.
- Place the muffin tin in the hot oven and bake for 5 minutes.
- Reduce the heat in the oven to 350℉ (180℃ or gas mark 4) and bake for 15-20 more minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean.
- Remove from oven and let cool just a few minutes, then remove from pan as soon as they are cool enough to handle.
- Your cheesy pumpkin muffins are best served warm but are good for up to three days (if you don’t eat them first!) or can be frozen for for up to three months in a ziploc or other air-tight container.
Cheesy Pumpkin Muffins with Jalapeno or Fresh Herbs
Equipment
- silicone muffin cups (or nonstick muffin pans) (substitute: butter & flour regular muffin tin, or use paper liners with baking spray)
Ingredients
Dry Ingredients
- 2 cups flour (AP, wheat, or 50/50 blend)
- 3 tbsp sugar
- 2 tsp baking powder, sifted
- 1 tsp baking soda, sifted
- 1 tsp chile powder
- ½ tsp salt
- 2-4 tbsp finely chopped jalapeno
- ¾ cup cheddar or colby jack cheese (coarsely shredded or small diced) 4 oz.
Wet Ingredients
- ¾ cup whole milk, buttermilk, or plain kefir
- ¾ cup pumpkin puree
- 1 large egg
- 4 tbsp melted butter or olive oil
Instructions
- Preheat the oven to 400 ℉ (205 ℃ or gas mark 6).
- Line a muffin tray with paper, foil, or silicone liners, or butter the tins well. You can also use nonstick baking spray. It's a good idea to spray your muffin liners with oil or baking spray if you can, as the cheese in these tends to stick.
- Assemble all your ingredients. In a medium mixing bowl, whisk together the flour, baking powder & soda, salt, and chili powder.2 cups flour (AP, wheat, or 50/50 blend), 2 tsp baking powder, sifted, 1 tsp baking soda, sifted, 1 tsp chile powder, ½ tsp salt
- Stir in the grated cheese and the jalapeno, and toss with the flour until they are fully coated and evenly mixed.
- In a small mixing bowl or large measuring cup, combine the milk, pumpkin puree, egg, and oil or melted butter, and whisk until combined.
- Pour the wet ingredients into the dry ingredients and fold together just until combined. Don't overmix, but stir enough that there are no clumps and the batter is evenly mixed. Let the batter rest for 5 minutes.
- Using a large cookie or ice cream scoop or a measuring cup, divide the batter among the muffin cups.
- Place the muffin tin in the hot oven and bake for 5 minutes.
- Reduce the heat in the oven to 350℉ (180℃ or gas mark 4) and bake for 15-20 more minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean.
- Remove from oven and let cool just a few minutes, then remove from pan as soon as they are cool enough to handle. Best served warm but are good for up to three days (if you don't eat them first) or frozen for up to three months in a ziploc or other air-tight container.
Notes
Nutrition
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