Peanut Butter Pumpkin Chocolate Chip Muffins

When developing this recipe, what was stuck in my head was “something I can eat for breakfast and dessert”. But also all the Fall flavors consume me right now. And I don’t just mean in the kitchen…

Like hi do you want to light a candle? Sure, how about one with cinnamon notes? You want to order to drinks? Duh, how about spiked apple cider? You need some new hand soap? Obviously, what about the clove & nutmeg scent?

These flavors are E V E R Y W H E R E.

And these muffins don’t stray from that, however the pumpkin is a lot more muted on these. Of course it’s still in there because October, duh, but the flavor isn’t overpowering as a lot of other Fall themed treats seem to be! And the hint of pumpkin is nicely complemented by peanut butter & chocolate. 🙂

Also optional but encouraged for that extra lil somethin’ somethin’ is a thick drizzle of chocolate icing — bit let’s get to these muffins shall we? You can decide on that icing a later on. 🙂

Peanut Butter Pumpkin Chocolate Chip Muffins

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Recipe by Lindsey Goldschmidt

Servings

1

servings

Ingredients

• Dry Ingredients

• 3/4 cup All Purpose Flour

• 1/2 tsp Cinnamon

• 1/4 tsp Salt

• 1/4 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1/3 c Chocolate Chunks or 1 chocolate bar, roughly chopped

• Wet Ingredients

• 1 egg

• 2 Tbsp Peanut Butter

• 1/3 cup Pumpkin Purée

• 1/3 cup Coconut Sugar

• 1/4 cup Maple Syrup

• 1/4 cup Vegan Butter, melted & cooled

Directions

• Preheat oven to 350 degrees Fahrenheit and line or grease a muffin tin – set aside.
• In a large bowl, mix together flour, cinnamon, salt, baking powder and baking soda. For a finer mixture, sift these ingredients together.
• In a separate bowl, mix together all wet ingredients; egg, pumpkin puree, coconut sugar, maple syrup & vegan butter.
• Add your dry ingredients to the wet mixture and fold together until all ingredients are combined. Try not to over mix here, and instead gently fold to ensure a lighter, fluffier texture!
• Fold your chocolate chunks into the batter.
• Next, scoop muffin batter into each cup in the muffin tin, about 3/4 of the way full.
• Bake for about 28 minutes. Then, let the muffins cool for 15 – 20 minutes and enjoy!
• Feel free to drizzle some chocolate icing on top for a little extra decadence!

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂