Spicy Pumpkin Carrot Muffins
By: Christie Morgan Ison
Published: Saturday, December 19, 2009 - 9:28am

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)

Preparation

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. Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture. 3 Add the eggs, pumpkin and carrot, and mix on medium speed until blended. 4 In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg. Pour into wet ingredients and gently fold together, being careful not to overmix. 5 Fold in the cranberries, raisins or currants. 6 Using a spoon or large disher (what I used), fill muffin cups three-quarters full. 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.) 7 In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder. Sprinkle liberally on top of muffins. 8 Bake for 12 – 15 minutes. 9 Best if served immediately, so the topping remains crisp.

About


From http://www.fancypantsfoodie.com
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.
Cayenne.
And baby food. 
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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!

Comments:
Helen Pitlick

I was kinda indifferent to this recipe until I saw chipotle/cayenne as an ingredient- WOW! I mean, everything else looks good, but that little hint of heat really does it for me. Often 'spicy' baked goods just means they have spice (like ginger or nutmeg), and I love it when sweet foods are balanced with actual punch. I am totally adding these muffins to my recipe box.