These savory muffins are a nice alternative to the typically sweet pumpkin fare (not that I’m complaining, mind you). Delicious and full of flavor, they are absolutely perfect with a bowl of chili. Be forewarned: they do have a kick!
Pumpkin Cheddar Muffins
(from The Best of Relish Cookbook)
1 cup all-purpose flour
3/4 cup stone-ground yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1/4 cup packed dark brown sugar
3 tablespoons butter, melted
3/4 cup canned pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced, or 1/4 cup chopped canned green chiles
*Wear gloves when dicing the peppers*
Directions Preheat oven to 400 degrees F.
To prepare streusel, combine flour and butter with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas.
To prepare muffins, combine flour and next 4 ingredients (flour through baking soda) in a large bowl; set aside. Combine egg and next 4 ingredients (egg through pumpkin) in a medium bowl; whisk to combine thoroughly. Stir egg mixture into flour mixture. Gently stir in poblano peppers. Spoon batter into muffin cups coated with cooking spray; sprinkle streusel topping over each muffin.