Make Ahead

Peanut Butter Pumpkin Muffins

November  5, 2012
2 Ratings
  • Makes 12 muffins
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

What You'll Need
  • 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. In a separate bowl, whisk together the wet ingredients; almond milk, peanut butter, vanilla extract, pumpkin puree, egg and honey.
  4. 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.
  5. 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.
  6. Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.

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