It's still November, so it's STILL pumpkin season, right?
cookbook. I am IN.LOVE. with these muffins (I would happily eat all 12 in one sitting). Even though they are listed in the breakfast section of the cookbook, they are wonderful with a cup of butternut squash soup or a bowl chili.Pumpkin Cheddar Muffins
{adapted from Baked Explorations
}1 c. canned pumpkin
3 TBSP sour cream
2 eggs
1 stick unsalted butter, cooled and melted
2 c. flour
1 & 1/2 tsp. baking powder
1/4 tsp. cayenne
1 & 1/2 tsp. coarse salt
1 & 1/2 tsp. freshly ground black pepper
1/2 c. light brown sugar
1 & 1/4 c. grated sharp white cheddar
Preheat oven to 400. Use a paper towel to lightly coat the insides of 12 muffin cups with vegetable oil.
In a large bowl, whisk the flour, baking powder, cayenne, salt, pepper and brown sugar. Make a well in the center of the dry ingredients. Add the wet ingredients into the well and gently fold until combined. Fold in 3/4ths of the cheese.
Bake for 20 minutes, or until golden and the tops spring back when lightly pressed.
{{*sigh*}}
Next up....the sweet.
{And that pumpkin makes 'em healthy. Trust me, I'm a blogger.}
If you are one of the crazy pumpkin-haters (and I know you're out there), never fear, these don't taste like pumpkin, they taste like CAKE!
Vanilla Pumpkin Muffins
2 egg whites
1 box French Vanilla cake mix
1 (15 oz) can pumpkin
sanding or sparkling sugar
Preheat the oven to 350. Lightly coat 15 or so baking liners with cooking spray or vegetable oil. Place in a muffin tin.
Lightly beat the egg whites. Stir in the cake mix and the pumpkin. Stir until combined.
Spoon into the prepared baking cups and top with a bit of sanding sugar for a little sparkle. Bake for about 20 minutes, or until the tops bounce back when gently pressed.
Cool 10 minutes in the pans, then remove and cool completely on a cooling rack.
How do you like your pumpkin? Sweet or savory?
