Friday, October 14, 2011

Pumpkin Cheddar & Rosemary Muffins

It seems like everyone is talking about pumpkin.  I get it.  Pumpkin is awesome!  Most of the pumpkin recipes that have caught my eye so far have been sweet (see: Pumpkin Chocolate Chip Cookies and Pumpkin Bars), but these savoury muffins were begging to be made.  The muffins have a gorgeous, subtle pumpkin flavour.  They are perfect for a snack and would be great with soup.  We pretty much scarfed them down; we may have eaten half a dozen after they came out of the oven (I'm not pointing any fingers, but I only had 2).  I followed the adapted version of the recipe that A London Foodie in NY came up with (less sugar and butter) and I'm glad that I did, because the muffins were fabulous.

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!


  1. It definitely is a nice change from sweets to something savoury! Thanks for the post!

  2. These are WONDERFUL! Thanks for the recipe.


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