Total Time
35mins
Prep 15 mins
Cook 20 mins

This muffin recipe calls for dried ground habaneros, but you as cook, can substitute any dried ground chile. In my experience, these muffins are moist enough that they don't need butter or margarine on them. Make a lot and freeze them for future meals. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach

Ingredients Nutrition

Directions

  1. Preheat an oven to 375°F.
  2. Oil 12 muffin-tin cups.
  3. In a medium bowl, sift together the flour, baking powder, salt, 1/2 teaspoon ground cinnamon, chili powder, and nutmeg.
  4. Cream shortening and 3/4 cup sugar together until fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the pumpkin, and mix well.
  7. Combine 2 tablespoons sugar with 1/2 teaspoon cinnamon. Mix well.
  8. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the cinnamon-sugar mixture over the top.
  9. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  10. Let cool in the muffin tins before turning out.

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