Pumpkin Cheddar Muffins

Kitchen Tested
  • Yield 12 pieces
  • Prep 20 mins
  • Cook 15 mins

From salty to savory to sweet to crunchy, this muffin has it all.

Mark Boughton Photography / styling: Teresa Blackburn

These savory muffins are studded with poblano peppers and Cheddar, making them a perfect accompaniment to soup or chili.


Streusel Topping:
1 tablespoon butter
3 tablespoons all-purpose flour
1/3 cup finely shredded extra-sharp Cheddar cheese
1 tablespoon brown sugar
1/8 teaspoon cayenne, or to taste
1/3 cup roasted salted pepitas (pumpkin seeds)
Cooking spray
1 cup all purpose flour
3/4 cup stone-ground yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
1/4 cup dark brown sugar, packed
3 tablespoons butter
3/4 cup mashed cooked pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced, or 1/4 cup chopped canned green chiles


  1. Preheat oven to 400F.
  2. To prepare the streusel, combine butter and flour with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas.
  3. To prepare the muffins, spray a 12-cup muffin tin with cooking spray.
  4. Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl. Combine egg, buttermilk, sugar, butter and pumpkin; whisk well. Stir into flour mixture. Add poblanos and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
  5. Bake 15 to 20 minutes or until golden brown.

Recipe by Crescent Dragonwagon.



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