Pumpkin, Peanut Butter & Chocolate Chip Muffins

On November 6, 2013

Dude, I made these muffins for a weekend away with 15 of my best friends, and I don’t mean to brag, but they were preeett-ay, preeeeeeet-ay popular.

I was inspired to swap the standard pumpkin pie spice that you find everywhere this season with a bit of a curry powder.  A friend at Stone Barns brought in some cookies  she baked with a dash curry and it was a total revelation.

Instead of creating a cup of sweet overload, I wanted to give these muffins a savory twist by adding in an unexpected spice, a little extra salt, and of course, the peanut butter!

The batter is a bit dense so you may need to finesse (i.e. push down the dough) them once you’ve filled your muffin cup.

Also note that ingredients are key.  You want to use a good quality chocolate, farm fresh eggs and organic wherever you can.  A great recipe starts with the best possible raw ingredients.  So do your best, and let me know how they turn out in the comments?  Do they get an “oh hell yes”?  Or a “not for me”?

pumpkin muffins

Pumpkin, Peanut Butter  & Chocolate Chip Muffins

Yield: 2 dozen muffins or 1 loaf
Time: 1 hour
What you need: a large mixing bowl, whisk, rubber spatula, cupcake trays & liners

  • 1 can organic pumpkin puree
  • 1 heaping teaspoon curry powder
  • 1/3 cup creamy organic peanut butter (with peanuts as the only ingredient)
  • 1/3 cup coconut oil  (you could also use butter)
  • 1 cup organic sugar (I like coconut sugar)
  • 3 pasture raised eggs
  • 3 cups All Purpose Baking Mix (Gluten Free Baking Mix works great)
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate chips, at least 70% cacao content

Directions

Preheat the oven to 350 degrees F.

Whisk the pumpkin puree and peanut butter with the oil.  Add the sugar, salt, curry powder, vanilla extract and stir to combine.

Then whisk in eggs, one at a time.

Slowly fold in the baking mix using a rubber spatula, making sure not to overwork the dough.  Then gently fold in the chocolate chips.

Using a spoon place the pumpkin mix into lined cupcake trays and bake for about 30 minutes.  If you choose to bake this as a loaf, cook for about 45 minutes or until golden brown.

Cool before serving.

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