These Cheese and Pumpkin Muffins are fluffy, moist, and packed with warm pumpkin flavor balanced by rich melted cheese. They’re perfect for breakfast, lunchboxes, or a cozy snack with tea or coffee.
⏱ Prep & Bake Time
- Prep Time: 10 minutes
- Bake Time: 20–22 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
🍳 Equipment
- Muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Whisk & spatula
🥘 Ingredients
- 1½ cups all-purpose flour
- ½ cup sugar (adjust to taste)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
📝 Ingredient Notes
- Pumpkin puree: Use pure pumpkin, not sweetened filling.
- Cheese: Cheddar adds savory depth; mozzarella makes them softer.
- Spices: Optional but recommended for warm flavor.
👨🍳 Instructions
1. Preheat oven
Preheat oven to 375°F (190°C). Line muffin tin.
2. Mix dry ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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3. Mix wet ingredients
In another bowl, whisk pumpkin puree, oil, eggs, and milk until smooth.
4. Combine
Add wet ingredients to dry ingredients.
Mix gently until just combined.
Fold in shredded cheese.
5. Bake
Fill muffin cups about ¾ full.
Bake 20–22 minutes, until a toothpick comes out clean.
6. Cool & serve
Cool slightly, then enjoy warm or at room temperature.
📊 Nutrition (Approx per muffin)
- Calories: 210
- Protein: 6g
- Carbs: 26g
- Fat: 9g
⭐ Tips & Variations
- Savory version: Reduce sugar to 2 tbsp and add black pepper.
- Extra cheesy: Sprinkle cheese on top before baking.
- Spiced: Add pumpkin spice blend for fall flavor.
- Healthier: Replace half the flour with whole wheat.
- Storage: Keep airtight for 3 days or freeze up to 2 months.
