Pumpkin Cheddar Muffins

I will admit, when I saw this recipe for the first time I was not sure it would work.  Pumpkin?  With Cheddar?  And cayenne?  And brown sugar?  Let me assure you, IT WORKS!  They are sweet, spicy and cheesy and the perfect accompaniment to anything or alone as a breakfast item!  I love to serve them with minestrone soup but they would be a great addition to your Thanksgiving table too.  Make a double batch if you have house guests and they can eat them for breakfast with an egg and a couple of slices of bacon.  Perfection!  

Pumpkin Cheddar Muffins (adapted from marcussamuelsson.com)

1 c. pumpkin puree
3 T. Greek yogurt (can also use sour cream)
2 T. flaxseed (or 2 large eggs)
6 T. water (if using flaxseed)
1/2 c. (1 stick) unsalted butter, melted and cooled
2 c. white whole wheat flour (can also use all purpose)
1 1/2 t. baking powder
1/4 t. cayenne pepper
1 1/2 t. salt
1 1/2 t. black pepper
1/2 c. firmly packed light brown sugar
1 c. (4 oz.) grated sharp cheddar cheese

Preheat the oven to 350.  Lightly spray 18 standard muffin cups with cooking spray and set aside.  In a large bowl, whisk together the pumpkin and Greek yogurt (or sour cream).  Add the flaxseed (or eggs), water (omit if using 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 and pour the wet ingredients into the well.  Fold until just combined and stir in the cheese.  Divide the batter among the muffin cups and bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.  Serve warm, if possible.  

18 muffins (143 each) according to my calculator on loseit.com