Now that’s a mouthful…to say and eat!
These muffins were based off of Meghann’s Pumpkin Peanut Butter Chocolate Chip Muffins, which she had based off of VeggieGirl’s Peanut Butter Banana Bread, which I believe was modified from a banana bread recipe in Veganomicon. I think I’ve traced that right! HA! I really didn’t make too many modifications from Meghann’s recipe, but I’ll post everything I put in anyways.
1. Preheat the oven to 350 degrees. Lightly spray a muffin tin with cooking spray.
2. Combine all wet ingredients (1 – 6, excluding milk) in a large bowl.
3. Combine all dry ingredients (including chocolate) in another bowl.
4. Mix wet ingredients into dry.
5. Add milk, until mixture is easy to mix, but not too moist – like a normal muffin dough. (You may need more or less milk than I used)
6. Divide evenly into muffin tins.
7. Bake for 15 – 18 minutes (mine took 18) until a toothpick in the centre comes out clean.
Makes 18 regular sized muffins (or you could make 12 bigger muffins).
Now, the only reason I used peach mango applesauce was because when I opened my jar of applesauce from the fridge, it was moldy! EW! The jar even “popped” when I opened it, which means that some critter was producing gas in there. EWWWWW. I had already started mixing stuff up, so I found some single serving containers of fruity applesauces in the cupboard. I figured the peach mango was more neutral than blueberry applesauce! And since it’s only 1/4 of a cup, I wasn’t worried about it affecting the taste. And I used the milk chocolate chunks because I had part of a block of the chocolate in my cupboard, and hardly any chocolate chips.
They seem quite dark in colour, but I would say it’s due to the combination of the brown sugar, molasses, and whole wheat flour. Can I just say, the dough is SO GOOD. Plus, since there are no eggs in it (total plus for someone who rarely has eggs in the house), I don’t feel so guilty about eating it raw.
Obviously, my evening snack was going to be a muffin! I reheated it in the microwave, and put some Trader Joe’s Pumpkin Butter on half.
I also had some decaf chocolate hazelnut tea with a splash of milk, and 5 Trader Joe’s Mini Meringues.
Muffins? Thumbs up! None of the flavours over power the others. Maybe could have used a touch more cinnamon/nutmeg, but still excellent as is.
Pumpkin Butter? Hello, where have you been all my life? It’s like spreadable pumpkin pie! I have NEVER seen it in the stores here. I don’t think pumpkin is as popular in Canada, or at least not on the west coast.
I *heart* baking. I really should do it more often. I just hate all the dishes I have to wash afterwards! That’s why I need me a significant other – taste tester and dishwasher! HA! Now I’m off to read. Night!
Glad to hear you had a fun time baking – and amazing! It looks so delicious. I have yet to try pumpkin butter myself! Hahaha, cheers!
I love baking too! I’m going to try making those. Thanks for the recipe! I love TJ’s pumpkin butter. Ever since I bought it, I’ve been trying to put it on everything I eat!!
LOVE YOUR MUFFINS!!!!!!!!!!!!!!!!!! And eating them with pumpkin butter??? BEYOND divine.
WOW do those ever sound amazing. Amaaazing. I love pumpkin in pretty much any way, shape or form. And pumpkin butter is awesome. I don’t think I’ve ever seen it anywhere though! The only time I’ve ever tried it is from making my own. Geez Canada, get with it!
I love baking too! And your post title made my mouth water!!
Good job on the treats!
Pumpkin butter rocks! I haven’t seen it in stores here either….
Wow your muffins look amazing! I’m glad they worked out for you, it’s like the ever evolving recipe!