Peanut Butter Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Whole Wheat Flour 1 tsp Baking Soda .25 tsp Baking Powder .5 tsp Salt 2 serving 1 large egg (per the egg board) 50g .5 cup JIF creamy peanut butter .5 cup Honey 1 tsp Vanilla Extract 1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 1 cup Chocolate, Nestle Real Semi-Sweet Chocolate Chips
1. Preheat oven to be 350°. Prepare a muffin tin.
2. Combine flour, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, m the eggs, peanut butter, honey, vanilla and pumpkin purée. Mix the wet ingredients until smooth and add into the dry ingredients. The batter will be thick.
4. Line muffin tin with liners.
5. Bake at 350° for 18-22 minutes until a toothpick inserted in the center comes out clean.
6. Let cool and store at room temperature for 3-4 days or wrap in aluminium foil and store in freezer for up to three months.
Serving Size: Makes approximately 20 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TVAUGHN57.
2. Combine flour, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, m the eggs, peanut butter, honey, vanilla and pumpkin purée. Mix the wet ingredients until smooth and add into the dry ingredients. The batter will be thick.
4. Line muffin tin with liners.
5. Bake at 350° for 18-22 minutes until a toothpick inserted in the center comes out clean.
6. Let cool and store at room temperature for 3-4 days or wrap in aluminium foil and store in freezer for up to three months.
Serving Size: Makes approximately 20 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TVAUGHN57.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 2.9 g
- Cholesterol: 30.8 mg
- Sodium: 236.3 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
Member Reviews