Baked Explorations with Kids (and Pumpkin Cheddar Muffins)

We had a spell of grey, rainy weather when we returned from Florida, which made me want to hunker down in the kitchen and do some serious baking. It was perfect timing to receive a review copy of Baked Explorations, the newest cookbook from famed Brooklyn bakers Matt Lewis and Renato Poliafito. Its gorgeous pictures and simple recipes for classic American treats with a modern spin had the whole family pouring over the pages trying to decide what we wanted to sample first. From black and white cookies to caramel apple cake, there doesn’t appear to be a lackluster recipe in the bunch. (Well, there is one weird one that calls for tomato soup, but we’ll let that one slide.) But the recipe that made my heart flutter was for Pumpkin Cheddar Muffins. The sidebar note extolling the virtues of Vermont raw milk cheddars didn’t hurt, but it was the combination of my two favorite foods, pumpkin and cheese, that led me to believe I’d met my breakfast soulmate.

Indeed, this muffin is a little bit savory, full of pumpkin flavor and the very essence of fall. If, like me, you like pumpkin-flavored fall treats that actually taste like pumpkin, not just overly-sweet cinnamon-spiced concoctions (ahem, Starbucks pumpkin spice latte), you’ll love these muffins. Especially if you use fresh roasted pumpkin puree. I made cinnamon-sugar roasted pumpkin seeds to use on top, and used extra sharp Cabot cheddar (from Vermont).

The only other change I made to the recipe was to use just 1 teaspoon black pepper instead of the 1 1/2 it called for. My pepper mill produces too coarse a grind and I was afraid of biting into a chunk of pepper. The muffins have a slight bite but not so much so that littler taste buds won’t still enjoy them. I did have to tell a little white lie to get the boy to eat them, however. He suddenly declared he didn’t like pumpkin, but asked what flavor the leaf-shaped muffins were. (I baked half the muffins in a pumpkin and leaf muffin pan I have.)  I said they were oak, and he declared, “I love oak! Oak is my favorite flavor!” before digging in. Sometimes food-phobias really can be overcome with a simple change of semantics.

Whatever you call these muffins in your home, I’m sure you’ll enjoy them. And take a look at the rest of the book if you’re looking for some new sweet treats to bake with your kids on rainy days.

Recipe: Pumpkin Cheddar Muffins

Source: Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito

Ingredients:

  • 1 cup pumpkin puree
  • 3 tablespoons sour cream
  • 2 eggs
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/4 cups (about 4 ounces) grated sharp cheddar
  • 2 tablespoons pumpkin seeds, optional

Instructions: Preheat oven to 400 degrees F. Lightly oil a 12-cup muffin pan. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.

In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese.

Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin sees on top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm. Makes 12 muffins.

Review Disclaimer: I received a review copy of this cookbook. No other compensation was received, and all opinions are strictly those of myself and my family. Read my full review policy here.

Tags: , , , , , , , ,

6 Responses to “Baked Explorations with Kids (and Pumpkin Cheddar Muffins)”

  1. Jill

    Yum! I make pumpkin muffins all the time, but this recipe looks like a fun way to mix them up.
    Jill´s last blog post ..Imported from France- Boursault- A Taste of Heaven My ComLuv Profile

  2. Tweets that mention FoodieTots.com » Blog Archive » Baked Explorations with Kids (and Pumpkin Cheddar Muffins) -- Topsy.com

    [...] This post was mentioned on Twitter by Colleen/FoodieTots, megan strand. megan strand said: FoodieTots.com » Blog Archive » Baked Explorations with Kids (and …: Its gorgeous pictures and simple recipes … http://bit.ly/bOSGPm [...]

  3. Damaris @Kitchen Corners

    I am making this recipe this week. Thanks for the inspiration.
    Damaris @Kitchen Corners´s last blog post ..Kinnikinnick Gluten Free Donuts Giveaway My ComLuv Profile

  4. momcat

    14 teaspoon cayenne pepper? Are you serious!!??

  5. foodietots
    Twitter:

    @ momcat ~ uh yeah, that would be 1/4 teaspoon, not 14.

  6. Fun Food Saturday: Pumpkin - Jolly Tomato

    [...] Nope – Why stop now?  Next up on the list we’re hoping to make these yummy-looking Pumpkin Cheddar Muffins from Foodie Tots and Pumpkin Lasagne from Delish. And before we’re finished, we expect to [...]

Leave a Reply




check to share your latest blog postCommentLuv Enabled