Spicy Pumpkin Carrot Muffins
Basic Information
- Servings: 28
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.71
- Health score: 1.00
- Weight Watcher points: 9.00
Summary
The recipe Spicy Pumpkin Carrot Muffins can be made in approximately 45 minutes. This recipe serves 28 and costs 36 cents per serving. This breakfast has 221 calories, 2g of protein, and 8g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of butter @ room temp, baking soda, carrot baby food, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 22%, this dish is rather bad. Users who liked this recipe also liked Spicy Carrot Muffins, Healthy Pumpkin Carrot Pecan Muffins, and Healthy Carrot Pumpkin Spelt Muffins.
Ingredients
butter @ room temp2 sticks
brown sugar2 cups
molasses0.6666667 cup
eggs2
pumpkin14 ounces
carrot baby food3.5 ounces
all purpose flour3.5 cups
salt0.5 teaspoon
baking soda2 teaspoons
ground cinnamon3 teaspoons
nutmeg2 teaspoons
cranberries0.5 cup
pecan halves0.25 cup
cayenne powder0.125 teaspoon
Instructions
Step 1
Preheat oven to 400 degrees. If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve.
Step 2
In a standing mixer, cream the butter at medium-high speed until soft and lightened in color.
Step 3
Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.
Step 4
Add the eggs, pumpkin and carrot, and mix on medium speed until blended.
Step 5
In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg.
Step 6
Pour into wet ingredients and gently fold together, being careful not to overmix.
Step 7
Fold in the cranberries, raisins or currants.
Step 8
Using a spoon or large disher (what I used), fill muffin cups three-quarters full.
Step 9
Place three almond slivers in the middle of each muffin top, pointing up slightly in a radiating pattern. (If using walnut or pecan halves, place one at an upward angle in the middle of each muffin. If using pieces, sprinkle a small amount on each muffin.)
Step 10
In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder.
Step 11
Sprinkle liberally on top of muffins.
Step 12
Bake for 12 15 minutes.
Step 13
Best if served immediately, so the topping remains crisp.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: lacto ovo vegetarian