Pumpkin Cheddar Muffins

November 22, 2013

122

I will admit, when I saw this recipe for the first time I was not sure it would work. Pumpkin? With Cheddar? And cayenne? And brown sugar? Let me assure you, IT WORKS! They are sweet, spicy and cheesy and the perfect accompaniment to anything or alone as a breakfast item! I love to serve them with minestrone soup but they would be a great addition to your Thanksgiving table too. Make a double batch if you have house guests and they can eat them for breakfast with an egg and a couple of s

1 c. pumpkin puree
3 T. Greek yogurt (can also use sour cream)
2 T. flaxseed (or 2 large eggs)
6 T. water (if using flaxseed)
1/2 c. (1 stick) unsalted butter, melted and cooled
2 c. white whole wheat flour (can also use all purpose)
1 1/2 t. baking powder
1/4 t. cayenne pepper
1 1/2 t. salt
1 1/2 t. black pepper
1/2 c. firmly packed light brown sugar
1 c. (4 oz.) grated sharp cheddar cheese

Preheat the oven to 350. Lightly spray 18 standard muffin cups with cooking spray and set aside. In a large bowl, whisk together the pumpkin and Greek yogurt (or sour cream). Add the flaxseed (or eggs),...
See the full directions on my site

Nutritions

Calories
298

Sodium
257mg
10% DV

Fat
16g
25% DV

Protein
5g
11% DV

Carbs
31g
10% DV

Fiber
5g
23% DV