source slightly modified from Baked Explorations: Classic American Desserts Reinvented
Makes 12 Muffins
1 cup canned solid-pack pumpkin puree
3 tablespoons sour cream
2 large 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
Place oven rack to middle position and preheat oven to 375 degrees F. Lightly spray each cup of a standard 12-cup muffin pan with non-stick spray. Distribute spray evenly, making sure to cover each well.
In a large bowl, whisk together pumpkin and sour cream. Add 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 with a large rubber spatula, fold until just combined. Fold in three-quarters of the cheese.
Evenly divide the batter amongst the muffin cups. Sprinkle remaining cheddar and pumpkin seeds on top of each muffin.
Bake for 15 minutes or until golden brown AND a wooden toothpick inserted into the middle comes out clean. Let the muffin pan cool on a rack for about 10 minutes before gently removing muffins from pan.
Serve them warm!
Muffins taste best when eaten fresh, but they can be made ahead of time and reheated in oven at 200 degrees.