Imagine biting into a muffin that's so moist, so flavorful, it makes your taste buds do a happy dance! These Peanut Butter Pumpkin Muffins are not just another breakfast treat – they're a culinary masterpiece that combines the rich, nutty goodness of peanut butter with the warm, comforting essence of pumpkin. Perfect for cozy autumn mornings or a quick grab-and-go breakfast, these muffins will transform your morning routine from mundane to extraordinary. Get ready to fall in love with the most addictive muffin recipe you've ever encountered!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, peanut butter, granulated sugar, and brown sugar. Whisk together until smooth and well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is completely blended.
- In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little extra cinnamon or add a small dollop of peanut butter on top of each muffin for additional flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and peanut butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Make sure your baking soda and baking powder are fresh to ensure proper rising.
- Customize Your Muffins: Try adding chocolate chips, chopped nuts, or a sprinkle of sea salt on top for extra flavor.
- Storage Hack: To keep muffins fresh longer, store them in an airtight container with a paper towel to absorb excess moisture.
- Freezer-Friendly: These muffins freeze beautifully! Store in a freezer bag for up to 3 months and reheat for a quick breakfast.
- Ingredient Swap: For a gluten-free version, substitute whole wheat flour with a gluten-free all-purpose flour blend.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
