Pumpkin Cheddar and Rosemary Muffins
2 cups plain flour
1-1/2 tsp baking powder
1-1/2 tsp salt (kosher- use half the amount if table salt)
2 Tbsp packed dark brown sugar
1 Tbsp very finely chopped rosemary
10 oz canned pumpkin puree
3 Tbsp sour cream
2 large free range eggs
4 Tbsp butter, melted and cooled slightly
2 Tbsp liquid honey
1-1/4 cups coarsely grated cheddar
Heat the oven to 200C/400F/Gas 6. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick spray.
In a large bowl whisk together the flour, baking powder, salt, brown sugar and rosemary.
In a large bowl whisk together the pumpkin, sour cream, and honey until combined. Whisk in the eggs, melted butter and honey.
Make a well in the middle of your dry ingredients and pour the wet ingredients into the well and fold in until barely combined. Fold in three quarters of the grated cheese.
Divide the batter between the muffin cups and sprinkle over the remaining cheese. Bake for 20 minutes or until golden brown. Let cool for 10 minutes in the muffin tin before turning them out and serving warm
More Pumpkin baking from across the blogs!