Here we go folks! A handheld power breakfast that everyone can get behind. These pumpkin cheddar bacon jalapeño muffins are incredible. Spicy, savoury, and so satisfying, this is the kind of muffin everyone can get behind. These have become a major favourite in our home and I hope you and your squad love them just as much as we do!


Pumpkin Cheddar Bacon Jalapeno Muffins

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Prep Time 20 minutes
Servings 12 muffins
Course Breakfast


  • 2 1/2 cups All Purpose Flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 eggs
  • 1/2 cup greek yogurt
  • 1/3 cup canola oil
  • 1/2 cup pumpkin puree
  • 1 cup white cheddar cheese
  • 6 pieces bacon, cooked and crumbled
  • 1/4 cup honey
  • 1/2 cup milk
  • 1/2 cup green onions, sliced
  • 1 jalapeno, sliced


  • Pre heat oven to 425 and prepare muffin tins with liners and cooking spray.
  • In one large bowl mix together the flour, baking powder, black pepper and salt. Whisk together and set aside.
  • In a separate bowl mix together eggs, yogurt, oil, pumpkin, cheddar, bacon, honey, milk, green onions.
  • Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together. Make sure to mix thoroughly to avoid any clumps of flour.
  • Scoop the batter into each prepared muffin tin. This will make between 10-12 muffins depending on the size of muffin you are looking for. I like to top each muffin with a couple slices of jalapeno and some shredded cheddar.
  • Bake at 425 for 6 minutes, and then reduce the temperate to 350 and cook for an additional 19-20 minutes or until you can poke with a toothpick and it come out clean.
  • Once baked, remove from oven and let sit in muffin tin for 10 minutes. Boom you are good to go! Enjoy these!
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