Spicy Pumpkin Carrot Muffins

Ingredients:

2 sticks unsalted butter @ room temp
2 cups dark brown sugar, packed, divided
2/3 cup molasses, unsulphured
2 eggs, beaten, @ room temp
14 ounces can pumpkin (or equivalent amount cooked, pureed pumpkin)
3 1/2 ounces container carrot baby food (or equivalent amount cooked, pureed carrot)
3 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 cup dried cranberries, raisins or currants
1/4 cup almond slivers; walnut halves or pieces; or pecan halves
1/8 teaspoon chipotle or cayenne powder (smoked if you have it)

Course: morning meal,brunch,breakfast