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
Ingredients
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2 cups
all purpose flour
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1/2 cup
wheat flour
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2 tablespoons
toasted wheat germ
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
salt
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1/2 teaspoon
cinnamon
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1 cup
white sugar
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1/4 cup
light brown sugar
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1 cup
vanilla almond milk
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3 tablespoons
peanut butter
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1 teaspoon
vanilla extract
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1/2 cup
pumpkin puree
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1
egg
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1 tablespoon
honey
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1/4 cup
sunflower seeds
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12
pumpkin seeds
Directions
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Preheat oven to 400 degrees.
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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.
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In a separate bowl, whisk together the wet ingredients; almond milk, peanut butter, vanilla extract, pumpkin puree, egg and honey.
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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.
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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.
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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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