Spicy Pumpkin Carrot Muffins

Ingredients

• •2 sticks butter
• •2 cups brown sugar
• •⅔ cup molasses
• •2 eggs
• •14 ounces canned pumpkin puree
• •3½ ounces carrot baby food
• •3½ cups all purpose flour
• •½ teaspoon salt
• •2 teaspoons baking soda
• •3 teaspoons ground cinnamon
• •2 teaspoons ground nutmeg
• •½ cup cranberries
• •¼ cup pecan halves
• •⅛ teaspoon cayenne powder

Method

Adapted from foodista.com

1. 1Preheat oven to 400°F.
2. 2If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve.
3. 3In a standing mixer, cream the butter at medium-high speed until soft and lightened in color.
4. 4Add molasses and 1½ cups of the brown sugar, beating until combined and light in texture.
5. 5Add the eggs, pumpkin and carrot.
6. 6Mix on medium speed until blended.
7. 7In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg.
8. 8Pour into wet ingredients.
9. 9Gently fold together, being careful not to overmix.
10. 10Fold in the cranberries, raisins or currants.
11. 11Using a spoon or large disher (what I used), fill muffin cups three-quarters full.
12. 12Place three almond slivers in the middle of each muffin top, pointing up slightly in a radiating pattern.
13. 13(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.).
14. 14In a small bowl, mix remaining ½ cup brown sugar with chipotle or cayenne powder.
15. 15Sprinkle liberally on top of muffins.
16. 16Bake for 12-15 minutes.
17. 17Best if served immediately, so the topping remains crisp.