Pumpkin puree — 1 can
Sour cream — 3 tablespoons
Eggs — 2
Butter, melted and then cooled slightly — 4 ounces
Flour — 2 cups
Black pepper — 1 teaspoon
Baking powder — 1 ½ teaspoons
Cayenne — ¼ teaspoon
Brown sugar — ½ cup
Extra sharp cheddar cheese, grated — 5 ounces


1. Preheat the oven to 375 F. Line muffin tin with paper muffin liners and set aside.

2. Mix together pumpkin and sour cream until evenly combined. Whisk in eggs and butter until mixture is smooth, and set aside.

3. Whisk together flour, pepper, baking powder, and cayenne until evenly combined. Whisk in brown sugar; then pour wet ingredients into dry and stir to combine. Batter will be fairly thick, not runny. Stir in three-fourths of the grated cheese.

4. Spoon batter into muffin cups, filling to the top. Sprinkle each muffin with some of the remaining cheese. Bake for 17 - 20 minutes until golden-brown on top and a toothpick inserted into the middle comes out clean of any batter. (It may have melted cheese on it, but you don’t want wet batter.) Let cool for five minutes and then remove from pan. Serve warm!