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Spicy Pumpkin Muffins


(Preheat oven 350°)
1 1/2 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp FCC Hatch Red Chile Powder
2 TBS fresh ginger-minced
1 cup sugar
1/4 cup melted butter 
1/4 cup orange juice
1/3 cup dried cranberries
3 eggs 
1 15 oz canned pumpkin

Mix butter, sugar, and eggs. Next, add pumpkin, OJ, cinnamon, and red chile. Gradually add flour, baking soda, baking powder, and salt. Mix well, then fold in cranberries and fresh ginger. Spoon into paper baking cups approximately 1/4 cup each. Bake in muffin or cupcake pan
Bake at 350° for 22 to 25 min.
Delicious on its own but does go great with cream cheese frosting.

Recipe by Mc Vladie from Fresh Chile Cookin'! group on Facebook. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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