It's October 1st, time for some fall baking, right? These savory treats are our pick for Club: BAKED today. Thank you to Billie at Chocolate & Chakra, you can find the recipe for these muffins here at her site.
At first I was a little nervous about these, even though I love both pumpkin and cheddar, I wasn't sure how well these would go over with my picky husband and semi picky kiddos...but I needn't have worried, these were delicious, and everyone, yep, even picky husband, thought they were very good.
I made them as mini muffins for breakfast, with some cider on the side and mulling spices boiling away on the stove. My six year old daughter asked why it smelled like autumn in the house :)
I decreased the baking time to 375 since my mini muffin tin is the dark metal kind and I know they tend to over brown things. They were just perfect! My other tiny change was to leave out the black pepper, the cayenne alone packed plenty of punch. I topped most with the cheddar and pepitas but had about 5 that I left without toppings since I had used up all of my extra sharp cheddar and I didn't feel like shredding any more. Above is without toppings, below is with. Both versions were great, but of course I liked the cheddar and pumpkin seed topped ones best.
Happy fall baking, everyone!