Fluffy savory bites with pumpkin, cheddar, and Parmesan. Ideal for breakfast or snack. Simple, delicious, and satisfying.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1/4 cup unsalted butter, melted and cooled
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 cup grated Parmesan cheese
15 - 2 tablespoons chopped chives
# Step-by-Step Guide:
01 - Set oven to 375°F and grease a mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
03 - In a separate bowl, whisk pumpkin purée, eggs, milk, melted butter, and vanilla extract until smooth and fully blended.
04 - Pour wet ingredient mixture over dry ingredients and stir gently until just combined. Avoid overmixing for best texture.
05 - Fold in shredded cheddar, grated Parmesan, and chives until distributed throughout batter.
06 - Spoon batter into mini muffin cups, filling each about three-quarters full for optimal rising.
07 - Bake for 18–20 minutes until tops are golden and a toothpick inserted into center comes out clean.
08 - Let muffin balls cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.
