It was but a few weeks ago that I found out that pepitas are nothing but pumpkin seeds. It was, however, with sheer dismay that I noted that no-one was even slightly curious what ingredient list it was, that I was reading. Not even the most astute and discerning of my readers wanted to know.
So even though there was not quite the stampede that I was expecting and far be it from me to hide or hoard wonderful heart-warming recipes, here it is: savory Pumpkin Cheddar Muffins, with the goodness of pumpkin and pepitas, roasted peppers and sharp cheddar cheese. They are delicious with tea or with soup or even chili.
- For the Streusel Topping
- 1 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 cup finely shredded extra-sharp Cheddar cheese
- 1 tbsp brown sugar
- 1/8 tsp red chilli powder, or to taste
- 1/3 cup roasted salted pepitas
- For the Muffins:
- 1 cup all-purpose flour
- 3/4 cup stone-ground yellow cornmeal
- 1/4 tsp salt
- 2 and 1/2 baking powder
- 1/2 tsp baking soda
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup packed dark brown sugar
- 3 tbsp butter, melted
- 3/4 cup mashed cooked pumpkin
- 2 roasted poblano peppers, peeled, seeded and finely diced, or
1/4 cup chopped canned green chiles
- Cooking Spray
- Preheat your oven to 400F
- Prepare the streusel by combining butter and flour (with a pastry blender or not) until it is crumbly. Add cheese, brown sugar and red chilli powder. Stir in the yummy shelled pepitas.
- Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl.
- Combine egg, buttermilk, sugar, butter and pumpkin in another bowl ad whisk well.
- Pour this into the flour mixture.
- Add poblano peppers and stire gently
- Spray a 12 cup muffic tray with cooking spray
- Line muffin tray with cupake liners.
- Spoon muffin mixture into each cup.
- Sprinkle streusel topping over each muffin.
- Bake for 15 -20 minutes until golden brown.
- Allow to cool for about 5-10 minutes and serve warm with a warm cup of tea! Bliss!
- I used canned pumpkin and canned chiles. The canned chiles were rather mild so I used some pepper jack cheese instead of the extra-sharp cheddar cheese.
- I couldn't find my muffin tray so I made these in my mini-muffin tray. They would have been much better as muffins than mini-muffins. Although being bite-sized was not a bad thing, they would have been more moist if they had been regular size muffins.
- I wondered whether I should substitute butter as well as the egg yolk but really 4 tbsp butter and 1 egg yolk are not that damning, especially across 24 mini-muffins (or 12 muffins). So I didn't bother.
This is great recipe to use all that glorious orangeness that comes our way this season. We really loved it!
Recipe courtesy of Relish, a cooking pull-out that makes it appearance from time to time with our local newspaper.
For an appetizing array of pumpkin recipes, check out Kalyn's post on BlogHer.