Pumpkin Spice Peanut Butter Muffins Recipe
Pumpkin Spice Peanut Butter Muffins that are moist and tender because they are made with the best pumpkin muffin ingredients you can use. Peanut Butter powder adds flavor and a tenderness to this classic fall favorite dessert.
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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.
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.
Recipe Expert Tips
Baking times will vary based on your personal oven and the size muffin you are baking. Always check for doneness a few minutes before the estimated baking time is up to prevent over baking.
Makes 16 regular sized muffins or 9 jumbo muffins.
Serving: 1 Jumbo Muffin | Calories: 319 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 25 mg | Sodium: 240 mg | Potassium: 132 mg | Fiber: 2 g | Sugar: 25 g | Vitamin A: 4319 IU | Vitamin C: 1 mg | Calcium: 57 mg | Iron: 2 mg
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