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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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