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Leave your Links: Pumpkin Cheddar Muffins

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Leave your links in the comments section and we’ll do a round-up. How did you find these muffins?

Pumpkin Cheddar Muffins

 Baked Explorations by Matt Lewis and Renato Poliafito, p. 25

  • 1 cup canned solid-pack pumpkin puree
  • 3 tablespoons sour cream
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 cups (about 4 ounces) grated sharp cheddar
  • 2 tablespoons pumpkin seeds, optional

Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

In the oven: Pumpkin Cheddar Muffins

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The recipe for November 6 just screams fall! Pumpkin, dark brown sugar (of course), cayenne pepper, black pepper and over a cup of sharp cheddar get together to make savory-sweet muffins, as part of the breakfast chapter of the book (page 25).

So what do you think? Excited about this one? Going to source out raw-milk cheddar as per Matt’s recommendation?

Pumpkin Cheddar Muffins

1 cup canned solid-pack pumpkin purée
3 tablespoons sour cream
2 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon cayenne pepper
1.5 teaspoons salt
1.5 teaspoons freshly ground black pepper
1/2 cup firmly packed dark brown sugar
1 1/4 cups (about 4 ounces) grated sharp cheddar
2 tablespoons pumpkin seeds, optional

1. Preheat the oven to 400 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.

2. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

3. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

4. Dive the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

5. Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Honey Corn Muffins

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Honey Corn Muffins
Makes 12 muffins

2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/4 cup honey
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
1 1/4 cups yellow cornmeal (I used stone ground)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon kosher salt

Preheat oven to 400 degrees. Lightly spray a standard 12-cup muffin pan with vegetable spray. Using a paper towel, spread the oil evenly around each muffin cup.

In a medium bowl, lightly whisk the eggs. Add buttermilk, honey, and butter, whisking together until combined.

In a large bowl, whisk the cornmeal, flour, baking powder, both sugars, and salt together. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and gently fold the two together until just combined.

Use a large ice cream scoop and fill each muffin cup about three-quarters full. Tap the bottom of the pan on the counter to level the batter a bit. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean. Let cool for about 10 minutes on a wire rack before popping the muffins out.

Serve muffins while they’re warm. Serve with butter and/or honey, if desired. Leftover muffins can be sliced and toasted in the oven.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.