Pumpkin Cheddar Muffins

Pumpkin Cheddar Muffins

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  • 220 cal
  • 15g fat (8g sat)
  • 70mg chol
  • 150mg sodium
  • 18g carb
  • 3g fiber
  • 2g sugars
  • 7g protein


  • 1 cup pumpkin puree
  • 3 tablespoons plain whole milk yogurt
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 tablespoons minced shallots
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • A few grinds black pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons pumpkin seeds


Preheat oven to 400° F. Lightly grease a 12-cup muffin tin.

In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup cheese.

Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds.

Bake until a toothpick inserted into the center comes out clean and muffins are golden, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.

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