This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pumpkin Cheddar Muffins

1 cup canned, solid-pack pumpkin puree
3 tablespoons sour cream
2 large eggs
½ cup unsalted butter, melted and cooled
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon cayenne pepper
1½ teaspoons salt
1½ teaspoons freshly ground black pepper
½ cup firmly packed, dark brown sugar
1½ cups grated sharp cheddar, divided into 1 cup and ½ cup
2 tablespoons pumpkin seeds, optional

Heat oven to 400°. Lightly spray a standard 12-cup muffin tin.

In the large bowl of a stand mixer, whisk together pumpkin and sour cream. Add eggs and butter, and whisk until combined. Switch the whisk attachment to the beater attachment.

In another large bowl, mix together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar.

Slowly add dry ingredients to wet ingredients, mixing on low. Blend in 1 cup of cheddar cheese.

Evenly portion the batter into the muffin tin, and sprinkle each with the remaining cheddar cheese and pumpkin seeds. Bake for 20 minutes or until golden brown. Let muffins cool in the tin 10 minutes before removing.