Summer Pumpkin Muffins

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The summer squash mini muffins are loaded with fresh grated yellow squash and Pepper Jack cheese. These tasty muffins are great to serve with any summer meal. Their small size makes them easy to pick up and put in your mouth. You will not be able to eat only one.

Pumpkin flavor is barely noticeable, possibly negative for pumpkin lovers, but definitely a boon for moms trying to get more vegetables into their child's diet.

This is a recipe I got out of Taste of the South magazine years ago, 2008 to be exact and I enjoy making them every summer. I have slightly changed the recipe, using all the yellow squash instead of a pumpkin and zucchini mix and made them small.

When you prepare the dough, it will appear that there is too much pumpkin and cheese relative to the dough. But once baked, the consistency is just right. They are best served hot from the oven.

Be sure to use the Monterey Jack cheese with peppers, Pepper Jack. Without the added heat, these cupcakes would be on the bland side.

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Since squash and zucchini seem to multiply like crazy this time of year, here are some more ideas to use them:

Pumpkin Stuffed with Pepper Cheese

Squash Puppies

Lasagna Zucchini Boats

Zucchini bread pancakes with chocolate chips

Do you have a favorite way to use your pumpkin and zucchini?

Summer Pumpkin Muffins

Course: cupcakes

Cuisine: southern

Preparation time: 10 minutes.

Cook time: 20 minutes.

Total time: 30 minutes

Servings: 8

Calories: 319kcal

Author: Christin Mahrlig

Tasty bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a touch of sweetness.

  • 1 1/2 cups all-purpose flour

  • 2 tablespoons of sugar

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of baking soda

  • 1/4 teaspoon of salt

  • 1/2 cup of vegetable oil

  • 2 large eggs

  • 1 1/2 cups grated yellow squash

  • 1 (8-ounce) block Monterey Jack cheese with bell peppers, grated

  • Preheat oven to 350 degrees and lightly grease a muffin tin. (This recipe will make approximately 24 mini cupcakes.)

  • In a large bowl, combine the dry ingredients: flour, sugar, yeast, baking soda, and salt.

  • Add oil and eggs and dressing gown to combine.

  • Add the pumpkin and stir to combine. Add cheese and stir.

  • Using a spoon, fill the prepared muffin pan just below the top.

  • Bake for 18-22 minutes, or until golden brown.

Adapted from Taste of the South Magazine

Calories: 319kcal

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