Save Savory meets sweet in these moist pumpkin muffins, studded with sharp cheddar cheese and finished with a buttery cinnamon-sugar coating reminiscent of classic churros.
I first made these pumpkin cheddar churro muffins for a weekend breakfast, and my family loved the balance of flavors: the tender crumb boosted by cheddar and the irresistible cinnamon-sugar topping. They're now a seasonal staple in our home.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp (plus 1 tsp for topping)
- Ground nutmeg: 1/2 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Granulated sugar: 1/2 cup (100 g) for batter + 1/3 cup (65 g) for topping
- Light brown sugar: 1/4 cup (55 g)
- Eggs: 2 large
- Unsalted butter: 1/2 cup (120 ml) melted for batter + 1/4 cup (60 g) melted for topping
- Milk: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Sharp cheddar cheese: 1 cup (110 g) grated
Instructions
- Prepare muffin tin:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In another bowl, combine pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until smooth.
- Combine batter:
- Stir the wet ingredients into the dry ingredients gently until just combined.
- Add cheddar:
- Fold in grated cheddar cheese.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake muffins:
- Bake 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins:
- Let muffins cool in pan 5 minutes, then transfer to wire rack.
- Butter tops:
- While warm, brush each muffin top with melted butter.
- Cinnamon sugar:
- Mix sugar and cinnamon for topping in a small bowl, then dip or sprinkle on each muffin top.
- Serve:
- Enjoy warm or at room temperature.
Save These pumpkin cheddar churro muffins were a hit during our autumn brunch, with everyone reaching for seconds and asking for the recipe.
Required Tools
You will need a muffin tin, mixing bowls, whisk, grater, pastry brush, and wire rack for best results.
Allergen Information
This recipe contains milk, eggs, and wheat (gluten). If using cheese, check labeling for animal rennet and choose vegetarian cheese if preferred.
Nutritional Information
Each muffin contains approximately 230 calories, 11 g total fat, 27 g carbohydrates, and 5 g protein.
Save Enjoy these warm muffins paired with your favorite chai or coffee. They freeze well, so keep extras for an easy treat anytime.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned?
Yes, well-cooked and puréed fresh pumpkin works nicely. Ensure it’s smooth and not watery for best results.
- → What other cheese can I use besides cheddar?
Gruyère or pepper jack provide great flavor variations. Choose your preferred cheese for a custom touch.
- → Can these muffins be made ahead?
Absolutely. They freeze well. Reheat and reapply the cinnamon-sugar coating before serving for freshness.
- → How do I avoid dense muffins?
Mix until ingredients are just combined. Overmixing can make muffins tough and heavy.
- → Is there a way to make these spicy?
Add a pinch of cayenne pepper to the dry mix for subtle heat that balances the sweetness.
- → Are these suitable for vegetarians?
Yes, but ensure the cheddar used is made with vegetarian-friendly ingredients.