Pin Recipe 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 remember the first chilly morning I made these muffins—the kitchen was filled with the scent of warming spices and melting cheddar, and everyone wanted seconds before breakfast was over.
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
- Ground nutmeg: 1/2 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/4 cup (55 g), packed
- Eggs: 2 large
- Unsalted butter (muffin batter): 1/2 cup (120 ml), melted and slightly cooled
- Milk: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Sharp cheddar cheese: 1 cup (110 g), grated
- Unsalted butter (churro topping): 1/4 cup (60 g), melted
- Granulated sugar (churro topping): 1/3 cup (65 g)
- Ground cinnamon (churro topping): 1 tsp
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Mix dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Mix wet ingredients:
- Combine pumpkin purée, sugars, eggs, melted butter, milk, and vanilla extract in another bowl until smooth.
- Combine:
- Add wet ingredients to dry ingredients. Stir gently until just combined—do not overmix.
- Add cheese:
- Fold in grated cheddar cheese.
- Fill and bake:
- Divide batter evenly into muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, or until a toothpick comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Churro topping:
- Brush warm muffins with melted butter. Mix cinnamon and sugar in a bowl. Sprinkle or dip muffin tops generously in cinnamon&sugar mixture.
- Serve:
- Enjoy warm or at room temperature.
Pin Recipe Our son loves the crispy, sweet tops on these muffins and always asks if we can make a double batch for his lunchbox treats.
Required Tools
Muffin tin, mixing bowls, whisk, grater, pastry brush, wire rack
Allergen Information
Contains milk, eggs, and wheat (gluten). For vegetarians, use rennet-free cheese and double-check labels for hidden allergens.
Nutritional Information
Per muffin: 230 calories, 11 g total fat, 27 g carbohydrates, 5 g protein
Pin Recipe These cheddar pumpkin churro muffins are at their best fresh from the oven. Enjoy them with spiced chai or coffee whenever you crave a cozy treat.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned?
Yes, cooked and mashed fresh pumpkin works well. Ensure it's smooth and not too watery for best results.
- → What other cheeses can be substituted for cheddar?
Gruyère or pepper jack add different flavor notes. Use any cheese that melts easily and complements pumpkin.
- → How do I store these muffins?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- → Are these muffins freezer-friendly?
Yes, freeze cooled muffins. Reheat and reapply the cinnamon-sugar topping before serving for optimal texture.
- → Do the muffins contain gluten or dairy?
They contain both wheat-based flour and cheese. For dietary needs, choose cheese options carefully and check labels.