The Perfect Combination of Spicy and Sweet

It took nearly a month to get my hands on Chipotle Peppers in Adobo Sauce, and another month to find the time to bake. But finally, I have produced the most delicious Chipotle Pumpkin Muffins that are the perfect combination of spicy and sweet! I doubled the recipe to use the whole can of pumpkin, and I after baking up a dozen muffins, I poured the rest of the batter into a loaf pan. I also sprinkled some of the muffins with pumpkin seeds and crystallized ginger, just for fun. 

Adapted from http://morganmadeit.net/post/2011/02/25/Chipotle-Pumpkin-Muffins-with-Gluten-Free-Option.aspx

Ingredients:
3/4 cup all purpose flour

3/4 cup whole wheat pastry flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2/3 cup oil
1/3 cup milk
1/2 tsp vanilla
1 cup light brown sugar
2 eggs, slightly beaten
1 cup pureed pumpkin
1 chipotle pepper, chopped into a paste
2 Tbsp adobo sauce from the peppers

Instructions:
Preheat oven to 350. Grease muffin pan or line with cupcake papers.
In a large mixing bowl, wisk flour, spices, salt, soda and baking powder together. Stir in wet ingredients until just combined.
Spoon batter into muffin pan. Bake for 22-25 minutes or until they are golden brown and spring back with touched.

Allergens: Wheat, gluten, milk, eggs

Nutrition: 250 calories, 13 g fat, 1 g saturated fat 31 mg cholesterol, 246 mg sodium, 35 mg potassium, 31 g carbohydrates, 3 g fiber, 18 g sugar, 3 g protein, 89% vitamin A, 1% vitamin C, 5% iron, 3% calcium, 13% vitamin E