Chorizo Cheddar Pumpkin Muffins are not only a mouthful to say, but they’re a delicious mouthful for breakfast. Slightly sweet, slightly spicy, with a kick of sharp Cheddar makes these muffins delicious.
This post is sponsored by Cabot in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
For some reason I think chorizo and pumpkin go together. Well, it kind of does make sense. At least in my head it does. Pumpkin is part of Latin American cuisine. The pumpkin was used by Native Americans there. Chorizo is also part of Latin American cuisine, right? I’m not making that up, right? I really should look that up.
I talked about this in the pumpkin chorizo tamales post. Hernan Cortes brought chorizo to South America. I knew I was right about that. So, combining chorizo and pumpkin together really does make sense to me. Whether it’s a traditional combination of flavors or not they just taste good together.
This year, I wanted to make a delicious, savory muffin. One that tastes great and will stick with you throughout the morning. Or give you a delicious boost in the afternoon. And this muffin does just that!
It wasn’t until the last minute that I decided to make them a cornbread muffin. I hadn’t done the research on the muffin recipe. So, I decided to be lazy and use my pumpkin cornbread muffins recipe from last year. They were delicious. Several people in the office said they were delicious, so they must have been. Even one asked for the recipe.
So, don’t fix what ain’t broke?
I’m sure I’m not the only one who has used the same recipe for one or two alterations. And I probably will again because the pumpkin cornbread muffins are da bomb! And I might just have to make them again after #PumpkinWeek is over. They’re sweet with that delicious cornbread flavor.
And these chorizo cheddar pumpkin cornbread muffins are a mouthful to say and are a delicious mouthful to eat! I had to taste one or two to make sure they all tasted delicious. And they really do! The muffins are slightly sweet, the chorizo is spicy, and the cheddar has that sharp cheese kick that rounds out all the flavors in these muffins.
I want to talk about work, but I can’t. Or I shouldn’t. There are some things I’d like to vent about, but need to just keep it to myself for a while. I am just blown away by the culture and the expectations of the position I’m in. I’ll just leave it at that.
What’s the Muffin Method?
So, every time I make a quick bread or a muffin I think of that episode from Alton Brown and Good Eats where he talks about not over mixing these types of batters. It’s called The Muffin Method. You combine the wet ingredients in one bowl. Yes, this includes sugar because the sugar dissolves into the liquid. Then you put all the dry ingredients in another bowl. Finally, you pour the wet ingredients over the dry and then you mix.
You mix for a total of 12 or so seconds. Then you let the batter sit. I know. It sounds strange, but I works. You don’t want to overwork the batter. Under mixing it prevents that, but it also allows for pockets to form from the leavening agents. This makes the muffins airy and delicious.
And just look at that gorgeous color! You can tell there’s pumpkin in that muffin just by looking at it. You might think the white bits are marshmallows, and that’s a good idea but not marshmallows. They’re cubes of delicious Cabot Cheddar cheese. I didn’t shred the cheese because I wanted to see little pockets of cheese and little pockets of chorizo in these muffins.
Because, who doesn’t love pockets of cheese in their muffins?
You see what I mean there? Pockets of cheese and chorizo buried in the pumpkin cornbread goodness that are these muffins. I’m sure I’ve talked about this before, but these muffins are packed with flavor. They’re moist and rich and perfectly portable for breakfast. Or a snack. Or just because they’re irresistible.
And since this makes 24 muffins you will have plenty to nibble on throughout the week. I took half of them to work and they disappeared quickly. So, they must have been delicious to not just me. That’s always a good thing. It’s nice to hear that my baked goods are delicious, and people like them. Means I’m doing something right.
And they’re not too big either. The make the perfectly portioned muffin. If you want larger muffins, you could easily fill the cups more, but I was afraid of the over puff. You know what I mean, right? The batter goes and over the sides of the pan. It makes the essential muffin shape, but sometimes they’re just too big.
What’s not too big is all this pumpkin flavor we’re sharing this week! I hope you’re following along. And make sure to enter the giveaway! There’s some great prizes.
Chorizo Cheddar Pumpkin Cornbread Muffins are not only a mouthful to say, but they're a delicious mouthful for breakfast. Slightly sweet, slightly spicy, with a kick of sharp Cheddar makes these muffins delicious.
- 1 1/2 cup flour
- 3/4 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 cup yogurt
- 2 large eggs
- 4 ounces diced chorizo
- 4 ounces diced seriously sharp Cabot Cheddar cheese
- Preheat oven to 350.
- Combine flour with the next six ingredients (cornmeal through nutmeg) in a large mixing bowl. Set aside.
- Using a whisk combine the remaining ingredients in a mixing bowl until the sugar is dissolved.
- Make a well in the center of the dry ingredients. Add the pumpkin mixture and stir until just combined.
- Fold in the diced chorizo and cheddar.
- Line 16 muffin tins with liners and lightly spray them with cooking spray.
- Using an ice cream scoop or 1/4 cup measure, scoop the batter into each muffin cup.
- Bake at 350 for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely.
Amount Per Serving Calories 129Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 206mgCarbohydrates 19gFiber 1gSugar 9gProtein 4g
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Spice Waffles from 4 Sons R Us
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Pumpkin White Chocolate Mocha Sauce from The Redhead Baker
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy