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Spicy Pumpkin Carrot Muffins

 
One serving costs about $0.37

$0.37 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:21%

Spoonacular Score: 21%

 

If you have around approximately 45 minutes to spend in the kitchen, Spicy Pumpkin Carrot Muffins might be an outstanding lacto ovo vegetarian recipe to try. This recipe serves 28 and costs 37 cents per serving. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 221 calories. It works well as a very reasonably priced breakfast. This recipe from Foodista requires cranberries, brown sugar, carrot baby food, and baking soda. This recipe is liked by 1 foodies and cooks. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes include Spicy Carrot Muffins, Healthy Carrot Pumpkin Spelt Muffins, and Healthy Pumpkin Carrot Pecan Muffins.

Ingredients

Servings:
2 sticks
2 sticks unsalted butter
unsalted butter
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
cooked pureed carrot
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
pecan
0.13 tsps
0.13 tsps smoked cayenne
smoked cayenne
2 sticks unsalted butter
2 sticks
unsalted butter
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
3.5 ounces
cooked pureed carrot
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
0.25 cup
pecan
0.13 tsps smoked cayenne
0.13 tsps
smoked cayenne

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: $0.37
Ingredient
2 sticks unsalted butter
2 cups dark brown sugar
⅔ cups molasses
2 eggs
14 ounces cooked pureed pumpkin
3.5 ounces cooked pureed carrot
3.5 cups all purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons nutmeg
½ cups dried cranberries
¼ cups pecan
⅛ teaspoons smoked cayenne
Price
$1.94
$1.41
$2.57
$0.48
$0.89
$0.17
$0.58
$0.01
$0.24
$0.30
$0.87
$0.77
$0.03
$10.26

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Disclaimer

Nutritional Information

Quickview
221k Calories
2g Protein
7g Total Fat
36g Carbs
2% Health Score
Limit These
Calories
221k
11%

Fat
7g
12%

  Saturated Fat
4g
27%

Carbohydrates
36g
12%

  Sugar
23g
26%

Cholesterol
29mg
10%

Sodium
192mg
8%

Get Enough Of These
Protein
2g
5%

Vitamin A
2022IU
40%

Manganese
0.35mg
18%

Selenium
8µg
12%

Vitamin B1
0.14mg
10%

Folate
33µg
8%

Iron
1mg
8%

Magnesium
28mg
7%

Vitamin B2
0.11mg
7%

Potassium
227mg
6%

Vitamin B3
1mg
6%

Copper
0.11mg
5%

Vitamin B6
0.09mg
4%

Calcium
42mg
4%

Phosphorus
38mg
4%

Fiber
0.95g
4%

Vitamin E
0.45mg
3%

Vitamin B5
0.28mg
3%

Zinc
0.29mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

Vitamin D
0.18µg
1%

covered percent of daily need

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