I know the holidays are coming when I start to see fall-inspired baking mixes such as cranberry, apple spice and of course, pumpkin. Thanksgiving is just 2 days away. Do you know what you’re making for dessert?
Why not try this simple recipe for Pumpkin Muffins infused with Art of Tea’s Chocolate Monkey? This delectable dessert tisane is made with fair trade rooibos, pink peppercorn, cacao nibs, chocolate, banana chips and apple bits. Chocolate and pumpkin in muffins are the perfect way to treat your family and friends this Thanksgiving. This recipe yields about 40 mini muffins.
Chocolate Monkey Pumpkin Muffins
You Will Need:
· Pumpkin Mix, which you can easily find at any major grocery store during the holidays
· 2 Large Eggs
· ½ Cup of Vegetable oil
· 1 Cup of Over-steeped (10-12 minutes) Art of Tea’s Chocolate Monkey
· 1 Cup of Semi-Sweet Chocolate Chips
· 1 tbsp of Cinnamon
· Mixing Bowl
· 40 Cupcake Liners
· Ice Cream Scooper
Follow the directions on the pumpkin mix box. Preheat the oven to 350 degrees. Lay out the cupcake liners onto your muffin trays. Let the over-steeped cup of Chocolate Monkey sit for 10 minutes or until room temperature. Then, mix eggs, oil and tea in a large bowl until the batter is smooth. Add in the cinnamon and chocolate chips, and mix thoroughly. Use an ice cream scooper to transport the batter into the cupcake liners two-thirds full. Finally, place your sheets in the oven at 400 degrees for 18 to 20 minutes. Perform the toothpick test by gently inserting a toothpick in the center of a muffin and pulling it out. If the toothpick is clean, your muffins are done!
Tip: Once the muffins cool off, add your favorite frosting, and you’ll have cupcakes! I topped mine with buttercream frosting. Enjoy, and have a Happy Thanksgiving!