Here’s an even spicier version of the Spicy Pumpkin Muffin published in The Habanero Cookbook using the elusive but delicious jolokia chile! Get a copy for yourself here for more great habanero ideas.
- 1 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground dried jolokia "ghost" chile. (Note: if you must grind your own, do so only in a well vented room! Jolokia is tasty but you really do not want to breathe it.)
- 1/4 tsp ground nutmeg
- 1/2 cup shortening
- 1/4 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup milk
- 1/4 cup raisins
- 1/4 cup pepitas (dried pumpkin seeds)
For the Sugar Topping
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- Preheat oven to 375. Oil 12 muffin tin cups or muffin pan.
- Sift together the dry ingredients.
- Cream the shortening and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin and milk and mix well.
- Add the dry ingredients in thirds mixing well after each addition.
- Combine the sugar and cinnamon for the topping.
- Spoon the muffin batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the sugar-cinnamon mixture over the top. Bake until a a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Let cool in muffin tin before turning out.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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