Double Chocolate Thai Pumpkin Muffins

Hi everyone! I have been doing some prep for three new cookbooks and realized that I haven’t been on here in a hot minute! I thought while I was saying hi, I would show you guys these new Double Chocolate Thai Pumpkin muffins! This is my third time making them and they are a huge hit! The amazing Thai market in Fort Walton now has a store open in Navarre. Definitely go hit them up if you haven’t visited them yet! I go and get a couple pumpkins and I roast them up and I make a pumpkin purée and it goes right into the muffin batter. I’ll post the recipe below!

Pumpkin Puree

Get 1 or 2 Thai pumpkins and cut them in half. Scrape out the guts and the seeds, you can save the seeds to make pumpkin seeds if you wish. Get some avocado oil or olive oil and brush a little bit on the inside flesh of the pumpkin, put them face down on a foil lined pan. I sometimes put a little oil on the outside of the pumpkin as well, but you definitely don’t have to. Roast the pumpkins at 400° for about 45 to 55 minutes, until the fork goes right through the thickest part of the flesh very easily. Let cool slightly and then scoop the flesh into a large bowl.

Once it’s cooled down a little bit, blend in a blender or food processor until creamy and smooth to make your purée. Then store in an airtight container in the fridge for 3 to 4 days.

Double Chocolate Thai Pumpkin Muffins

3 cups pumpkin puree

8 eggs

2.5 cups sugar

2 cups olive oil

1 Tbls vanilla bean paste

1 cup maple syrup

4 cups flour

1 cup cocoa powder

1 Tbls baking powder

1 Tbls baking soda

1 tsp salt

2 cups chocolate chips

1 tsp cinnamon, optional

Add your pumpkin purée, eggs, sugar, olive oil, vanilla, bean paste, and maple syrup to a bowl. Whisk until smooth. Then add your flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine. Add about 1 1/4 cups of chocolate chips and stir in.

Grab your cupcake pan and fill it with liners and scoop in your batter and until it’s about 3/4 of the way full. Top with chocolate chips. Bake for 28 minutes at 350° or until a toothpick inserted in the middle comes out clean.

I usually make some full-size muffins of this and also so many ones the mini ones usually just take about 12 minutes and I top those with mini chocolate chips.