Thanksgiving Treats: Pumpkin Muffins Infused with Chocolate Monkey
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
Instructions:
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!


moments, including the craving for a bit of sweetness (when you really want to go there, check out Art of Tea’s new tea-infused gourmet 
Over a thousand years of traditional tea scenting techniques are still used in creating Jasmine Pearls. Green tea leaves and buds are hand selected and harvested in the spring. They are stored until summertime, when the jasmine flowers begin to bloom at night. The jasmines are meticulously picked accordingly to the color of their petals, which indicates their readiness and extent to bloom. Plucking an open flower means the scent has already escaped, but if you pick a bud too early, it may not bloom in time to impart its scent onto the tea leaves. Every evening, the tea is carefully placed on burlap and layered with fresh jasmine. Layer upon layer, the flowers open up, leaving their scent on the leaves. Every morning, the flowers are removed, and the process is repeated nightly. Once the tea leaves have sufficiently absorbed the jasmine scent, the green tea is dried and hand-rolled into little spheres about 8 to 10 mm. in diameter. Because of their beautiful shape and color, Jasmine Pearls are often called Dragon Phoenix Pearls.
Place all of the ingredients in a large bowl and beat until completely smooth! I used purple food coloring just for a little bit of extra oomph!
a vibrant and detoxifying note to Art of Tea blends “Feel Better Blend” and “Tea For Him”. To balance out the acrid bitterness which defines Neem, “
finish reminiscent of sandalwood, ideal for re-energizing after intense exercise and exertion.


