Spicy Pumpkin Carrot Muffins
Category: Desserts & Sweets | Blog URL: http://arfoodie.wordpress.com/2009/10/05/spicy-pumpkin-carrot-muffins/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Christie Morgan Ison
Don’t be afraid. It really is yummy.
Today is my mom’s birthday. By the way, did you know that October 5 is the U.S.’ most common birthday? One would logically surmise this is because of New Year’s Eve. Hmmmm.
Anyway, mom didn’t want a super-sweet cake, so I decided to make something seasonal and just sorta sweet. Started reading through various cookbooks’ versions of pumpkin bread, pumpkin cake, pumpkin muffins. Muffins seemed my best bet, but the recipes were making me yawn.
So, I put on my Fancy Pants hat and got creative. Hence the following recipe.
Whenever I cook with my daughter, I tell her that, whenever possible, to use a “secret” or “surprise” ingredient, something nobody would try on their own, or are hard pressed to pick out exactly what “that something” might be. She was at school today while I made the muffins, but I think she would have gone the same direction.
And baby food.
In my original batch, I only put the cayenne on three of the muffins, as an experiment. I should have done them all! Well, kids probably wouldn’t like it, so maybe you could go half-and-half.
And in case you didn’t see my earlier tweets, they get two “noms” up! They smell incredible, aren’t too sweet, and have a great depth of flavor, even without the cayenne. The carrot puree keeps the whole thing moist. And you don’t have to tell anyone it’s baby food, or even that it has carrots at all. Maybe next time I’ll come up with a lower-fat version with applesauce rather than the butter. We’ll see.
Let me know if you try it…these are great!