I totally wasn't feeling this week's Baked Sunday Mornings recipe. I mean pumpkin and cheese? In a muffin. With cayenne and black pepper. In the breakfast section of the Baked book. Right... So I consulted my husband who said I should probably try it, since there hasn't been very many bad recipes in the book so far.
So I sent him to the store to get a can of pumpkin puree, and aged cheddar. Since this was one of the few recipes in the book that are "two bowls, mix wet ingredients with dry ingredients and bake", I quickly whipped these muffins up. Interestingly enough, they were baked in a 400 degree oven, for 20 minutes, and when I pulled them out, they were a tiny bit over baked. They smelled really interesting in the oven. I tasted one right away, and was really intrigued by the flavors. This muffin was surprisingly good! It has spicy end notes that are quite pleasant. Although I did eat it for breakfast, I think it would pair really well with a hot bowl of tomato soup! Perfect fall food!
To get the recipe and see how the other Baked Sunday Mornings bakers thought of this one, click on through to the new www.BakedSundayMornings.com page!