Savory PB Pumpkin Herb Multigrain Muffin Recipe

Name: Savory PB Pumpkin Herb Multigrain Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pumpkin, steamed; 2 tablespoons peanut butter, smooth; ½ cup nonfat milk; 1 cup oats, quick; ½ cup cornmeal; ½ cup whole wheat flour; ½ teaspoon mixed Italian herbs; 1 tablespoon raw sugar; ½ teaspoon salt; 4 teaspoons baking powder

Servings: persons

¾ cup pumpkin, steamed
2 tablespoons peanut butter, smooth
½ cup nonfat milk
1 cup oats, quick
½ cup cornmeal
½ cup whole wheat flour
½ teaspoon mixed Italian herbs
1 tablespoon raw sugar
½ teaspoon salt
4 teaspoons baking powder

1
preheat 425F.
2
use left over cooked winter squash, mix all wet.
3
mix all dry.
4
I used rye flour instead of wheat.
5
combine.
6
use just enough milk or water to mix, will be sticky
7
grease muffin pan.
8
divide among 12.
9
bake about 11 minutes.
10
begining to brown on edges.
11
springy.

246

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: ¾ cup pumpkin, steamed, 2 tablespoons peanut butter, smooth, ½ cup nonfat milk, 1 cup oats, quick, and more.

Yes, Savory PB Pumpkin Herb Multigrain Muffin 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.

Savory PB Pumpkin Herb Multigrain Muffin

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