Bacon and Pumpkin Muffins

by Jon Henry

Bacon and Pumpkin Muffins: A Savory Fall Treat

Introduction

Who says muffins have to be sweet? These Bacon and Pumpkin Muffins are a savory twist on a classic fall treat. The rich flavor of pumpkin combines perfectly with the salty crunch of bacon, creating a delicious and satisfying breakfast or snack.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup cooked bacon, chopped
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a muffin tin.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper.
  3. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, and egg.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Add cheese and bacon: Stir in the Parmesan cheese and chopped bacon.
  6. Bake: Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips:

  • For a crispier bacon, cook it in the oven on a wire rack until crispy.
  • If you don't have whole wheat flour, you can use all-purpose flour.
  • For a spicier muffin, add a pinch of cayenne pepper to the dry ingredients.
  • These muffins are also delicious served with a side of scrambled eggs or a dollop of sour cream.

Enjoy these Bacon and Pumpkin Muffins as a hearty breakfast or a satisfying snack. The combination of sweet pumpkin and savory bacon is a delicious and unique flavor combination.

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