Spicy Pumpkin Carrot Muffins

Ingredients

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

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Method

From foodista.com — read the original

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