Pumpkin Peanut Butter Muffins

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These flavorful pumpkin peanut butter muffins are perfectly sweet, nutty and always a hit with the kids! Made with wholesome ingredients like pumpkin puree, maple syrup, oat flour, and almond flour, your little ones can enjoy a taste of fall while fueling their bodies. Make a double batch and freeze the extras for later!

Pumpkin peanut butter muffins stacked on a polka dot plate.

Table of Contents

Peanut Butter Pumpkin Muffins

We love muffins around here! Sweet or savory, they’re a fantastic way to stretch out a meal, satisfy a snack craving, or provide a little sweet treat.

These healthy pumpkin muffins are extra special since they’re formulated to be high in healthy fats and fiber to keep your little one from grazing on snacks all day. Plus, they have those warm, cozy flavors we all know and love!

Looking for more inspiration? Try these 30+ Healthy Muffin Recipes for Kids!

Pumpkin peanut butter muffins cooling on a rack lined with parchment paper.

Why We Love This Healthy Pumpkin Muffin Recipe

Warm, cozy fall flavor thanks to cinnamon and pumpkin spice
Great way to sneak in some extra fiber and protein
Formulated by a registered dietitian to meet your child’s nutritional needs
Natural peanut butter offers healthy fats and makes these muffins tender without any added oil
Naturally gluten-free and made without refined sugar
The leftovers can be frozen for up to 3 months!
You can make mini muffins for babies and toddlers or full-size ones for older kids and adults.

Ingredient Notes

Individually portioned ingredients for the pumpkin peanut butter muffins with labels.

Pure pumpkin puree: You can buy this at the store or roast a pumpkin at home. Be sure to use pumpkin puree, not pumpkin pie filling, which is sweetened and contains spices.
Natural peanut butter: One of my favorite reasons for using peanut butter in muffins is as an alternative to vegetable oil! Peanut butter is high in fat, which gives these muffins a tender texture and a nutty flavor.
Pure maple syrup or date syrup: For plenty of sweetness.
Milk: Or your favorite milk alternative.
Eggs: To bind the muffin batter together and add extra protein.
Vanilla extract
Oat flour: This adds lots of fiber and a mild nutty taste. You can purchase oat flour or make your own.
Almond flour: For more healthy fats and protein.
Pumpkin pie spice & ground cinnamon
Baking powder: This will react in the batter to help them rise.
Salt
Mini chocolate chips: These are optional but add a little extra sweetness and fun burst of chocolate flavor in each bite.

Step-by-Step Instructions

Mixing the wet ingredients in a bowl with a spatula.

Mixing the dry ingredients for the muffins in a glass bowl with a wooden spoon.

Preheat oven to 350F. Line a muffin tray with 12 silicone baking cups or parchment paper liners and set aside.
Combine the pumpkin purée, milk, peanut butter, maple syrup, eggs, and vanilla extract in a large bowl. Whisk until well combined.
In a medium bowl, combine the oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder and salt.
Pour the dry ingredients into the wet ingredients and mix until just combined; don’t overmix. Fold in the chocolate chips.
Divide the mixture between the 12 muffin cups, filling each about 3/4 of the way full. Sprinkle the surface of each muffin with a few additional chocolate chips, if desired. Bake for 24-26 minutes, or until toothpick comes out clean with a few moist crumbs attached. Allow muffins to fully cool before removing them from the pan.

Keep scrolling to the recipe card below for the full printable recipe!

A half bitten pumpkin peanut butter muffin on top of more muffins on a plate.

RECIPE TIPS

Use natural peanut butter. Either creamy or crunchy will work, but it’s best to use one with the least amount of ingredients possible.
You can purchase store-bought oat flour or make your own by blending oats in a blender until a flour-like consistency is achieved.
Be sure to allow the muffins to fully cool before removing them from the muffin tin, as they may break if you try to remove them when they’re still warm. Once cooled, carefully run a knife around the muffins to remove them from the muffin tin.
To make these muffins baby-friendly you can use date syrup, skip the chocolate chips, use unsalted peanut butter, and avoid any added salt.

Recipe FAQs

Does pumpkin go with peanut butter?

Yes! Although we don’t always have a chance to pair these two flavors together, but they work wonderfully in these chocolate chip pumpkin muffins. These warm spices and maple syrup really bring them together!

Are pumpkin muffins good for kids?

They can be! Many pumpkin muffins are made with vegetable oil, refined sugar, and flour, which can lack nutrients and provide unnecessary sugar. These pumpkin peanut butter muffins are formulated by a registered dietitian to be more nutritionally balanced, containing an appropriate blend of healthy fats, fiber, and protein to support your child’s growing body.

Can you replace the almond flour in this recipe?

I highly recommend sticking with the flours listed, as gluten-free flours are not always interchangeable. If you do not have almond flour, you can try subbing extra oat flour for the almond flour, but the muffins may be more dense.

Storage Guidelines

Leftover muffins can be stored in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 3 months.

A hand holding up a pumpkin peanut butter muffin with a bite taken out of it.

Serving Suggestions

These pumpkin muffins are best served as part of a complete meal or during snack time. I like to pair them with fresh fruit or vegetables to make them even more satisfying or one of these tasty options:

Recipe Variations

Try a different nut butter: Almond butter tastes great in these muffins too! Any type of nut butter (or seed butter) will work.
Make mini muffins: Pour the batter into mini muffin tins and bake for 10-15 minutes or until they pass the toothpick test.
Make vegan pumpkin muffins: Replace the eggs with flax eggs and use non-dairy milk.
Change the add-ins: Chocolate chips are delicious, but you can also play around with other add-ins like pumpkin seeds, dried cranberries, or chopped walnuts.