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Pumpkin Spice Peanut Butter Muffins Recipe

Arlene Mobley - Flour On My Face
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.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 9 jumbo muffins
Calories 319 kcal


  • 1 ½ cup unbleached all-purpose flour
  • 1 cup 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)
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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: 1Jumbo Muffin | Calories: 319kcal | Carbohydrates: 44g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 240mg | Potassium: 132mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4319IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
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