You are here: Home » Recipes » Pumpkin Cheddar Muffins 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 PrintEmail These savory muffins are studded with poblano peppers and Cheddar, making them a perfect accompaniment to soup or chili. Ingredients Streusel Topping:1 tablespoon butter3 tablespoons all-purpose flour1/3 cup finely shredded extra-sharp Cheddar cheese1 tablespoon brown sugar1/8 teaspoon cayenne, or to taste1/3 cup roasted salted pepitas (pumpkin seeds)Muffins: Cooking spray1 cup all purpose flour3/4 cup stone-ground yellow cornmeal1/4 teaspoon salt2 1/2 teaspoons baking powder1/2 teaspoon baking soda1 egg3/4 cup buttermilk1/4 cup dark brown sugar, packed3 tablespoons butter3/4 cup mashed cooked pumpkin2 roasted poblano peppers, peeled, seeded and finely diced, or 1/4 cup chopped canned green chiles Instructions Preheat oven to 400F. To prepare the streusel, combine butter and flour with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas. To prepare the muffins, spray a 12-cup muffin tin with cooking spray. 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. Bake 15 to 20 minutes or until golden brown. Recipe by Crescent Dragonwagon.