Cheesy Pumpkin Muffins with Jalapeno or Fresh Herbs
These are super easy, nutritious, and great for a savory breakfast treat, a lunch snack, or as a side to enjoy with a hearty bowl of chili, black bean soup, or roasted tomato soup for dinner. Don't like it spicy? Use milder peppers, omit the seeds, or see the notes at the bottom of the recipe for variations to mix it up and make herbed muffins instead... these are perfect with a bowl of fish or clam chowder, chicken soup, or with an entree salad with roasted chicken and dried cranberries... or whatever you like!
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
Variations:
Garlic & Herb Cheesy Pumpkin Protein Muffins: Omit jalapeno and chile powder. Add 2-4 tbsp chopped fresh herbs (parsley, sage, and thyme is a nice blend, or use your favorites) or 2 tsp. dried herbs, and ¾ tsp garlic powder.
Swiss Cheesy Pumpkin Protein Muffins: Omit jalapeno and chile powder. Substitute grated gruyere (or your favorite nutty aged dry cheese- Jarlsberg or plain Swiss cheese are also nice). Add a small pinch of nutmeg, some freshly grated black pepper (less than a tsp) and a dollop of caramelized onions in the center or on top for an extra special muffin.
Nutrition
Calories: 172kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 351mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 2694IUVitamin C: 4mgCalcium: 119mgIron: 1mg
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