Savoury Comté Cheese & Pumpkin Muffins

by Zarina
Savoury Comté Cheese & Pumpkin Muffins

These savoury Comté cheese and pumpkin muffins are so delicious… the perfect tea time treat, lunchbox filler or quick brekkie served warm with a little slathering of butter. A gorgeous golden crust on top, hot and soft in the middle, with a beautiful balance of sweet pumpkin and savoury from the cheese.

I added a little twist to the muffins and made 3 different ones, some with bacon, some garlic chives, and some with roasted red peppers pictured above. They were all equally delicious. You can change it up, add what you like or enjoy them simply as they are! Do you ever buy Comté Cheese? If not, move that cheddar in your fridge to give this one a try. Comté to the French is what cheddar is to the Brits! 

Comté has creamy, peppery, fruity, and nutty notes, which in these muffins complemented the sweet, delicate pumpkin perfectly. What I truly love about Comté is that it’s just so versatile, fabulous on a cheeseboard but also really great for cooking and a slice of relatively firm cheese that can be grated, cubed, sliced, or melted.  The minimum age before the cheese can be called Comté is 4 months, and it is aged to typically 24 months as the oldest, though it can be aged for up to 36 months.  I used the 12-18 month Comté for this recipe as I find it perfectly smooth, creamy, and just fabulous for everyday use.  You can find young Comté in most UK supermarkets with more mature ages available from your local cheesemonger.   Did you know each wheel of Comté has around 80 different flavours, making each one unique! 

Savoury Comté Cheese & Pumpkin Muffins

Savoury Comté Cheese & Pumpkin Muffins

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 240g Comté Cheese grated
  • 240g Pumpkin grated
  • 450g Plain flour
  • 1½ tsps Baking Powder
  • ½ tsp Bicarbonate of soda
  • ½ tsp Salt
  • ¼ tsp Cayenne Pepper
  • 250ml Milk of choice
  • 60ml Vegetable Oil
  • 1 Egg
  • 60g Sour Cream
  • 1 Garlic clove crushed
  • 8 Slices of bacon chopped small and fried till crisp
  • 2 Large Roasted Red Peppers from a jar chopped small
  • 3 tbsps Garlic Chives chopped fine (can be replaced with regular chives)


  1. Pre-heat oven to 180℃
  2. Grease a muffin tin with butter or place muffin cups into the tin
  3. In a bowl, sieve together the plain flour, baking powder, bicarbonate of soda, salt, and cayenne pepper, set aside
  4. In another bowl, whisk together the milk, vegetable oil, egg, sour cream, and garlic
  5. Pour the wet mix into the flour mix and combine well
  6. Fold in the grated Comté cheese, pumpkin and optional filling (if using) carefully, being sure not to over-mix
  7. Using a spoon, place the mix into the muffin cups with an equal amount in each one
  8. Bake in the oven for 30-35 minutes until the tops are beautifully golden and they are cooked inside
  9. Serve warm and enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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