Pumpkin Maple Cheddar Muffins
- prep time10 min
- total time 30 min
- serves 12
One bite of these pumpkin maple cheddar muffins and you'll be hooked!
Courtesy of Alison Kent
1 ½ cup (375 mL) all-purpose flour
1 ½ tsp (7 mL) baking powder
1 tsp (5 mL) each cinnamon and ground ginger
½ tsp (2 mL) each salt and baking soda
¼ tsp (1 mL) each ground nutmeg and ground cloves
1 ¼ cup (300 mL) pumpkin purée
⅓ cup (75 mL) each maple syrup and vegetable oil
⅓ cup (75 mL) packed brown sugar
1 cup (250 mL) Black Diamond Old Cheddar Cheese (about 4 oz/125 g)
½ cup (125 mL) pepitas (green pumpkin seeds) or chopped walnuts
1. Grease 12 muffin cups or line with paper liners. In a large bowl, whisk flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.
2. In a separate bowl, whisk pumpkin, syrup, oil, sugar and eggs; pour over dry ingredients. Add cheese and all but 2 tbsp (30 mL) of the pepitas; stir just until combined.
3. Spoon into prepared cups; sprinkle with remaining pepitas. Bake in preheated 375°F (190°C) oven until tops spring back when touched and a cake tester inserted into centre of one comes out clean, 20 to 25 minutes. Transfer to rack; let cool.