Spicy Pumpkin Carrot Muffins – Eat With Your Eyes


Ingredients: 2 sticks unsalted butter @ room temp,2 cups dark brown sugar, packed, divided,2/3 cup molasses, unsulphured,2 eggs, beaten, @ room temp,14 ounces can pumpkin (or equivalent amount cooked, pureed pumpkin),3 1/2 ounces container carrot baby food (or equivalent amount cooked, pureed carrot),3 1/2 cups all purpose flour,1/2 teaspoon salt,2 teaspoons baking soda,3 teaspoons ground cinnamon,2 teaspoons freshly grated nutmeg,1/2 cup dried cranberries, raisins or currants,1/4 cup almond slivers; walnut halves or pieces; or pecan halves,1/8 teaspoon chipotle or cayenne powder (smoked if you have it)

  1. Preheat oven to 400 degrees. If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve.
  2. In a standing mixer, cream the butter at medium-high speed until soft and lightened in color.
  3. Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.
  4. Add the eggs, pumpkin and carrot, and mix on medium speed until blended.
  5. In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg.
  6. Pour into wet ingredients and gently fold together, being careful not to overmix.
  7. Fold in the cranberries, raisins or currants.
  8. Using a spoon or large disher (what I used), fill muffin cups three-quarters full.
  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.)
  10. In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder.
  11. Sprinkle liberally on top of muffins.
  12. Bake for 12 15 minutes.
  13. Best if served immediately, so the topping remains crisp.


Original Source Link