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Spicy Pumpkin Carrot Muffins

 
One serving costs about $0.36

$0.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

28 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:29%

Spoonacular Score: 29%

 

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.

Ingredients

Servings:
2 sticks
2 sticks unsalted butter @ room temp
unsalted butter @ room temp
2 cups
2 cups dark brown sugar
dark brown sugar
0.67 cup
0.67 cup molasses
molasses
2
2  eggs
eggs
14 ounces
14 ounces cooked pureed pumpkin
cooked pureed pumpkin
3.5 ounces
3.5 ounces cooked pureed carrot baby food
cooked pureed carrot baby food
3.5 cups
3.5 cups all purpose flour
all purpose flour
0.5 tsps
0.5 tsps salt
salt
2 tsps
2 tsps baking soda
baking soda
3 tsps
3 tsps ground cinnamon
ground cinnamon
2 tsps
2 tsps nutmeg
nutmeg
0.5 cup
0.5 cup dried cranberries
dried cranberries
0.25 cup
0.25 cup pecan halves
pecan halves
0.13 tsps
0.13 tsps smoked cayenne powder
smoked cayenne powder
2 sticks unsalted butter @ room temp
2 sticks
unsalted butter @ room temp
2 cups dark brown sugar
2 cups
dark brown sugar
0.67 cup molasses
0.67 cup
molasses
2  eggs
2
eggs
14 ounces cooked pureed pumpkin
14 ounces
cooked pureed pumpkin
3.5 ounces cooked pureed carrot baby food
3.5 ounces
cooked pureed carrot baby food
3.5 cups all purpose flour
3.5 cups
all purpose flour
0.5 tsps salt
0.5 tsps
salt
2 tsps baking soda
2 tsps
baking soda
3 tsps ground cinnamon
3 tsps
ground cinnamon
2 tsps nutmeg
2 tsps
nutmeg
0.5 cup dried cranberries
0.5 cup
dried cranberries
0.25 cup pecan halves
0.25 cup
pecan halves
0.13 tsps smoked cayenne powder
0.13 tsps
smoked cayenne powder

Equipment

cutting board
cutting board
cheesecloth
cheesecloth
muffin liners
muffin liners
oven
oven
blender
blender
sieve
sieve
bowl
bowl
cutting board
cutting board
cheesecloth
cheesecloth
muffin liners
muffin liners
oven
oven
blender
blender
sieve
sieve
bowl
bowl


Instructions

Preheat oven to 400 degrees. If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve. 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. Add the eggs, pumpkin and carrot, and mix on medium speed until blended. 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. Fold in the cranberries, raisins or currants. 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.) In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder. Sprinkle liberally on top of muffins. Bake for 12 15 minutes. Best if served immediately, so the topping remains crisp.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.36
Ingredient
2 sticks unsalted butter @ room temp
2 cups dark brown sugar
⅔ cups molasses
2 eggs
14 ounces cooked pureed pumpkin
3.5 ounces cooked pureed carrot baby food
3.5 cups all purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons nutmeg
½ cups dried cranberries
¼ cups pecan halves
⅛ teaspoons smoked cayenne powder
Price
$1.94
$1.41
$2.57
$0.48
$0.89
$0.17
$0.58
$0.01
$0.24
$0.30
$0.87
$0.48
$0.03
$9.98

Nutritional Information

Quickview
220 Calories
2g Protein
7g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
220k
11%

Fat
7g
12%

  Saturated Fat
4g
27%

Carbohydrates
36g
12%

  Sugar
23g
26%

Cholesterol
29mg
10%

Sodium
135mg
6%

Alcohol
0.0g
100%

Get Enough Of These
Protein
2g
5%

Vitamin A
2021IU
40%

Manganese
0.33mg
17%

Selenium
8µg
12%

Vitamin B1
0.14mg
9%

Folate
33µg
8%

Iron
1mg
8%

Magnesium
30mg
8%

Vitamin B2
0.12mg
7%

Potassium
230mg
7%

Vitamin B3
1mg
6%

Copper
0.11mg
5%

Vitamin E
0.7mg
5%

Calcium
44mg
4%

Vitamin B6
0.09mg
4%

Phosphorus
40mg
4%

Fiber
0.97g
4%

Vitamin B5
0.27mg
3%

Zinc
0.28mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

Vitamin D
0.18µg
1%

covered percent of daily need

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