Pumpkin Peanut Butter Muffins
Servings: muffins
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!
Ingredients
- 1 cup 100% pure pumpkin puree
- 1/3 cup natural peanut butter
- 1/3 cup pure maple syrup or date syrup
- 1/4 cup milk or milk alternative of choice
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips, plus more for sprinkling on top (optional)
Instructions
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 139mg | Potassium: 151mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3.236IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
