Pumpkin Cheddar Muffins

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 pieces
  • Prep: 20 mins
  • Cook: 15 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 190
  • Fat 8g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 280mg
  • Potassium 190mg
  • Carbohydrate 26g
  • Fiber 2g
  • Sugars 6g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%