Fromagerie l'Ancêtre Pumpkin and Marble Cheddar Cheese Muffins - Fromagerie l'Ancêtre
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Dessert

Pumpkin and Marble Cheddar Cheese Muffins

  • Serving 12
  • Preparation 15
  • Cooking 20

Ingredients

  • 1 cup pumpkin puree (about 250g)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar (white or brown)
  • 1/2 cup milk
  • 1/4 cup vegetable oil or melted butter
  • 2 eggs
  • 1 1/2 cups shredded marble cheddar cheese
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract (optional)
  • 1/4 tsp black pepper (optional, for a bit of spice)

These pumpkin and cheddar muffins are a unique and delicious way to enjoy the flavors of fall. The pumpkin purée adds a subtle sweetness and moist texture, while the marbled cheddar brings a savory, satisfying touch. With warm spices and a melty cheese topping, these muffins make the perfect comforting snack or brunch addition. Easy to prepare and full of flavor, they’re sure to delight both kids and adults.

Preparation

  1. Preheat your oven to 350°F (180°C) and grease or line a muffin tin with paper liners.
  2. Mix the dry ingredients:
    • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and black pepper (if using).
  3. Mix the wet ingredients:
    • In another bowl, whisk the eggs, oil (or melted butter), sugar, and pumpkin puree until smooth. Add the milk and vanilla extract, and mix again.
  4. Combine the dry ingredients with the wet ingredients:
    • Gradually add the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix for light muffins.
  5. Add the cheddar:
    • Gently fold in 1 cup of shredded triple cheddar cheese into the batter.
  6. Fill the muffin cups:
    • Spoon the batter into the muffin cups, filling them about 3/4 full.
  7. Top with cheese:
    • Sprinkle the remaining 1/2 cup of shredded marble cheddar cheese on top of each muffin.
  8. Bake:
    • Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool:
    • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Wine and Cheese Pairings

SAQ - Fruity and light

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