Disclosure: The Pumpkin Spice Peanut Butter Muffins recipe has been sponsored by PB2 Powdered Peanut Butter. All opinions are my own.

These jumbo bakery-style Pumpkin Spice Peanut Butter Muffins are moist and tender. Muffins are perfect for breakfast, brunch or an afternoon snack.

featured overhead photo of jumbo Pumpkin Spice Peanut Butter Muffin recipe

If you love bakery-style muffins that are moist, tender and delicious you are going to love this Pumpkin Spice Muffin recipe.

The secret ingredient is PB2 Organic Powdered Peanut Butter.

Peanut butter powder is a relatively new product. You may have noticed it in the grocery store on the shelf above the jars of peanut butter.

PB2 Powdered Peanut Butter is great in a smoothie and the peanut butter powder can be reconstituted with water.

You can mix the peanut butter powder or reconstituted peanut butter into all sorts of recipes.

You can mix it with water and spread it on a piece of bread or a cracker just like regular peanut butter. You can also cook with, bake with it or snack with it.

Overhead photo of a container of PB2 Performance Powdered Peanut Butter

The advantage of using PB2 Peanut Butter Powder is you have all of the delicious flavors of traditional peanut butter with 90% less fat and almost 70% fewer calories than traditional peanut butter, with 6g of plant-based protein in a 2 tablespoon serving.

Besides the fact you can now enjoy peanut butter and not have to worry about the calories and fat as much just think of how much easier it will be to pack a nutritious lunch or a snack on the go.

A Pumpkin Spice Muffin cut in half on a fall plate

Moist Pumpkin Spice Peanut Butter Muffins

These Pumpkin Spice Peanut Butter Muffins are the best muffins I have ever made. The addition of the PB2 peanut butter adds a slight peanut butter flavor but makes these jumbo muffins moist and tender.

These muffins are so tender that you can break one in half and there are no crumbs.

The muffin recipe will make 9 jumbo muffins or about 16-18 regular size muffins. They turned out so good the first time that I made them a second time.

I had to see if these moist and delicious fall muffins would also bake to perfection into a jumbo muffin size.

The jumbo Pumpkin Spice Peanut Butter Muffins turned out amazing just like a bakery-style muffin that you could be proud to serve at your next breakfast, brunch or as an after-dinner treat with coffee when you have guests over for the holidays.

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Collage photo of Pumpkin Spice Peanut Butter Muffin batter and a finished muffin — **Pumpkin Spice Peanut Butter Muffins**

How to know when the center of muffins is cooked all the way?

Gently touch your fingertip to the center of a muffin. If the center springs back the muffin is cooked through.
If you see an indentation return the muffins to the oven for another 2 minutes and repeat.
You can also stick a toothpick in the center of the muffin. If it comes out clean it is cooked through.

Why cool muffins on a cooling rack?

Muffins should be removed from the muffin pan as soon as they are cool enough to handle and transferred to a cooling rack.
If the muffins are left to cool completely in the hot muffin pan steam and oil from the freshly baked muffin may cause the muffin papers to get soggy and ruin the appearance.
Oily muffin bottoms are not pretty and will allow oil from the muffin paper to transfer to any surface a muffin may be placed on.

Close up photo of a Pumpkin Spice Peanut Butter Muffin on a Fall plate — **Pumpkin Spice Peanut Butter Muffin Recipe**

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How To Make Pumpkin Spice Peanut Butter Muffins

Ingredients

1 ½ cup unbleached all-purpose flour
1 cup of sugar
1 ½ teaspoon baking soda
1 ½ teaspoon pumpkin pie spice
1 large egg, slightly beaten
1 cup canned pumpkin (not pumpkin pie filling)
½ cup vegetable oil
½ cup evaporated milk
½ cup hot tap water
6 tablespoons The Original PB2 Organic Powdered Peanut Butter mixed with 4 ½ tablespoons of water.

Preheat oven to 375 F. and line a muffin pan with muffin liners.
In a large bowl measure the unbleached all-purpose flour, sugar, pumpkin spice and baking soda. Whisk together until completely combined.
In a separate small bowl lightly beat the egg then add the water, oil, evaporated milk. Whisk until combined.
Next, whisk the pumpkin puree and reconstituted PB2 peanut butter into the other wet ingredients until completely combined.
Pour the wet ingredients into the dry ingredients. Mix with a large spoon or spatula until just moistened and no streaks of flour can be seen.
Fill each lined cupcake well ¾ of the way full.
Bake the muffins in the preheated oven for 16 to 20 minutes for regular-sized muffins or until the center is set. If baking jumbo muffins bake for 22 to 25 minutes or until the center is done.
Makes 16 regular sized muffins or 9 jumbo muffins.
Remove the muffins from the oven and cool on a cooling rack for ten minutes. After ten minutes remove the muffins from the muffin pan and transfer to the cooling rack to cool completely.
Serve or store cooled muffins in an airtight container.

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