When I first saw this recipe in Baked Explorations by Matt Lewis and Renato Poliafito, I was totally skeptical. Pumpkin muffins are one thing but pumpkin cheddar muffins? I had to check it out. So, this week’s confections are these goodies that my office had for breakfast this morning!
I doubled the recipe and was able to make 18 jumbo muffins (6 jumbo muffins to a tin). I chose to double the recipe because a singular recipe called for 1 cup of canned pumpkin. But a standard 15 oz can has approximately 2 cups – how can I waste half?
The batter has an interesting combination of sugar and spice. It uses only brown sugar but there is some cayenne and black pepper added too!
End result? The moistest and most flavorful muffin I have ever had. The texture was just right with the seeds on top and the cheddar was a surprising element to each bite.