Spicy Pumpkin Carrot Muffins

Name: Spicy Pumpkin Carrot Muffins
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)

Spicy Pumpkin Carrot Muffins

 45 minutes

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Details

Servings: 28
Vegetarian: True
Weight Watchers: 9 Points
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Cuisine

morning meal
brunch
breakfast

Comments

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)