Best 3 Pumpkin Seed Cheddar Corn Muffins Recipes
Calling all pumpkin seed, cheddar, and corn fans! These irresistibly moist and flavorful muffins are bursting with a delightful combination of sweet pumpkin seeds, sharp cheddar cheese, and tender corn. Perfect for a quick breakfast, a satisfying snack, or a hearty side dish, these muffins offer a delightful balance of flavors and textures that will tantalize your taste buds. With three variations – classic, spicy, and gluten-free – this recipe caters to various dietary preferences and ensures that everyone can enjoy these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on a delightful muffin-making adventure!
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
PUMPKIN-SEED CHEDDAR CORN MUFFINS
Categories Bread Milk/Cream Pepper Brunch Side Bake Vegetarian Quick & Easy Cheddar Cornmeal Winter Seed Gourmet Sugar Conscious
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
- Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Tips:
- Use fresh or frozen pumpkin seeds. If using fresh pumpkin seeds, rinse them well and pat them dry before using. If using frozen pumpkin seeds, thaw them completely before using.
- Be sure to use extra sharp cheddar cheese. This will give the muffins the best flavor.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins at 400 degrees Fahrenheit for 15-20 minutes. Or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These pumpkin seed cheddar corn muffins are a delicious and easy-to-make snack or breakfast item. They are perfect for on-the-go or for packing in lunches. The pumpkin seeds add a nice crunch and the cheddar cheese gives them a savory flavor. These muffins are also a good source of fiber and protein. So, they will keep you feeling full and satisfied.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
