Peanut Butter Pumpkin Muffins Recipe

Name: Peanut Butter Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

900

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all purpose flour, 1/2 cup wheat flour, 2 tablespoons toasted wheat germ, 2 teaspoons baking powder, and more.

Yes, Peanut Butter Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Pumpkin Muffins

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