Spicy Pumpkin Carrot Muffins

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.

  • Serves: 28
  • Time: 45 Mins
  • Category: morning meal, brunch, breakfast
  • Health Rating: 1.0

Ingredients


Table
Grid

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.

Ingredients:

  • pumpkin

Equipment:

  • cheesecloth
  • sieve
  • oven

Step 2: In a standing mixer, cream the butter at medium-high speed until soft and lightened in color.

Ingredients:

  • butter
  • cream

Equipment:

  • blender

Step 3: Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.

Ingredients:

  • brown sugar
  • molasses

Step 4: Add the eggs, pumpkin and carrot, and mix on medium speed until blended.

Ingredients:

  • pumpkin
  • carrot
  • egg

Step 5: In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg.

Ingredients:

  • baking soda
  • cinnamon
  • nutmeg
  • all purpose flour
  • salt

Equipment:

  • cutting board
  • bowl

Step 6: Pour into wet ingredients and gently fold together, being careful not to overmix.

Step 7: Fold in the cranberries, raisins or currants.

Ingredients:

  • cranberries
  • currants
  • raisins

Step 8: Using a spoon or large disher (what I used), fill muffin cups three-quarters full.

Equipment:

  • muffin liners

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.)

Ingredients:

  • slivered almonds
  • pecan halves
  • walnuts

Step 10: In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder.

Ingredients:

  • brown sugar
  • chipotle chiles
  • ground cayenne pepper

Equipment:

  • bowl

Step 11: Sprinkle liberally on top of muffins.

Step 12: Bake for 12 15 minutes.

Equipment:

  • oven

Step 13: Best if served immediately, so the topping remains crisp.


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories220.92 kcal11.05%
Fat7.59 g11.68%
Saturated Fat4.36 g27.22%
Carbohydrates36.87 g12.29%
Net Carbohydrates35.9 g13.05%
Sugar23.51 g26.13%
Cholesterol29.05 mg9.68%
Sodium135.48 mg5.89%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein2.5 g5.0%
Vitamin A2021.89 IU40.44%
Manganese0.33 mg16.65%
Selenium8.07 µg11.53%
Vitamin B10.14 mg9.32%
Folate33.97 µg8.49%
Iron1.46 mg8.13%
Magnesium30.03 mg7.51%
Vitamin B20.12 mg7.29%
Potassium230.32 mg6.58%
Vitamin B31.19 mg5.96%
Copper0.11 mg5.28%
Vitamin E0.7 mg4.69%
Calcium44.92 mg4.49%
Vitamin B60.09 mg4.46%
Phosphorus40.91 mg4.09%
Fiber0.97 g3.89%
Vitamin B50.27 mg2.73%
Zinc0.28 mg1.86%
Vitamin C1.51 mg1.83%
Vitamin K1.48 µg1.41%
Vitamin D0.18 µg1.23%