Pumpkin Cheddar Muffins

BAKED HIJINKS

'TIS MORE OF THE PUMPKIN SEASON. It was rather fitting that these muffins came up on the baking schedule. And just when I thought a pumpkin recipe would be nice - one where I can use up that half of a can of pumpkin in the refrigerator.

Rather than tempt you with a traditional pie or a pumpkin whoopee pie, this week's BAKED recipe is a savory muffin flavored with pumpkin puree and shredded sharp cheddar cheese. They entice you to add a little cayenne and black pepper as well. What you end up with is a moist, spicy autumn muffin. 

As with most muffins, these are quick and easy to prepare. To give them a little more flair I baked them in a festive little seasonal muffin liner - the ones you stumble upon and think 'why did I buy these'? Right before they head for the oven, their tops get sprinkled with more sharp cheddar, along with a pumpkin seed. I bought some roasted, salted pumpkin seeds at the store, just for the occasion. To me they're hardly edible - unless I bought the wrong seeds. Flair, they add more flair. . .

For more cheesy, savory, spiked with pumpkin muffins, visit the round-up at BAKED SUNDAY MORNINGS. 

  – mike