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Author Notes: A little peanut butter, some almond milk and a can of organic pumpkin puree, and you've got the perfect fall snack. Enjoy! —Brussels Sprouts for Breakfast
Makes 12 muffins
- 2 cups all purpose flour
- 1/2 cup wheat flour
- 2 tablespoons toasted wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup white sugar
- 1/4 cup light brown sugar
- 1 cup vanilla almond milk
- 3 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 egg
- 1 tablespoon honey
- 1/4 cup sunflower seeds
- 12 pumpkin seeds
- Preheat oven to 400 degrees.
- In a large mixing bowl combine the dry ingredients; white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar.
- In a separate bowl, whisk together the wet ingredients; almond milk, peanut butter, vanilla extract, pumpkin puree, egg and honey.
- Slowly incorporate the wet ingredients into the dry ingredients, mixing in by hand. Mix until there are no visible dry bits left. Fold in the sunflower seeds.
- Line a muffin tin with muffin papers. Scoop about 1/2 cup of the mixture into the muffin tins. Sprinkle some additional sunflower seeds on top, and place a pumpkin seed in the middle.
- Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.
- This recipe was entered in the contest for Your Best Recipe with Vanilla