Cheese and Pumpkin Muffins

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

250 g pumpkin meat (Hokkaido or musk pumpkin)
250 g flour
125 g hard cheese, very spicy, (e.. a stron mountain cheese), alternatively a milder cheese can be used
2 egg (s)
2 teaspoons baking soda
80 ml vegetable stock
200 g sour cream
70 ml olive oil, alternatively sunflower oil
1 teaspoon curry powder

Instructions

For a 12 cup muffin pan.
First grate the cheese and coarsely grate the pumpkin pulp cut into pieces. Put the flour, baking powder and curry in a bowl and mix together. Add the grated cheese and stir in. Then add the grated pumpkin and mix everything again.
In another bowl add the oil, vegetable stock and sour cream to the egg and whisk everything with the whisk. Now add the previously prepared flour mixture to this liquid mixture and stir in quickly.
Fill the hollows of a muffin tin with paper liners and distribute the batter evenly in them. Place in the preheated oven and bake at 180 degrees (convection 160 degrees) for about 25 minutes.
Once baked, leave it in the tin for a short time and then leave to cool a little on a wire rack. The muffins are delicious hot and cold!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.