Peanut Butter Pumpkin Muffins – I wasn’t so sure about this combination, but then I decided to just go for it, and the result is DELICIOUS.
A perfect recipe for fall, I’d say! I know it’s a cliche, but I really have been putting pumpkin in everything. For this recipe, I was literally lying in bed the night before thinking about breakfast in the morning (typical) and it occurred to me… what if I replace the bananas in my baked oatmeal recipe with PUMPKIN!!?? Totally brilliant, I thought. I struggled with second thoughts about mixing the pumpkin and the peanut butter… until I tasted the end result.
Good things come to those who just GO FOR IT.
P.S. YES, I am in a recipe-creating mood this week. Can you tell? 🙂
The first time I made this recipe I made it in a 9×9 pan, and it came out in delicious slices like this. Best thing about this recipe is that it’s oil free, easily vegan, and super creamy – I don’t know, it’s just so super creamy and smooth and perfectly dense when you bite into it. That’s the best way I can describe it.
This recipe is made flour-free with quick oats! I almost never have any flour in the house! Last time I had flour in the house was to make some homemade play dough!
When I bake, it’s usually a breakfast option such as muffins, so oats are the perfect item I always keep on hand. Oats are also a bit higher in minerals such as selenium, and we really enjoy them and seem to digest them well in our household.
Anyways, without further ado, here’s the recipe! Perfect one-bowl recipe to make with your kiddos!
Peanut Butter Pumpkin Muffins
1 cup pumpkin puree
the vegan equivalent to four eggs (use a vegan egg replacer, or use this formula, which is my favorite:
- 1 Tbsp flaxseed meal (ground raw flaxseed) (or you can use ground chia seeds as well)
- 2 1/2 Tbsp water
1/2 cup cream peanut butter, any kind (organic if you can!)
3 cups quick oats
2 tsp baking powder
dash of salt
1 tsp vanilla extract
4 Tbs organic, dry sweetener (such as organic brown sugar, coconut sugar, or raw turbinado)
1/2 cup non-dairy milk (I used a vanilla variety, so it had a touch of sweetness)
3/4 cup chocolate chips (non-dairy, for vegan)
Preheat oven to 375°F, and if using a muffin tin, line tin with paper liners (I use reusable silicone liners), and if using a 9×9 pan, lightly oil it using a vegan butter or coconut oil. You don’t have to do this, but it does help!
Add together the pumpkin, peanut butter, and vegan eggs and beat together with a fork or whisk (I don’t have a fancy mixer, but I suppose you could use one, just be gentle with the batter, not to over-mix).
When well combined, add the rest of the ingredients.
And when thoroughly combined, evenly distribute to the muffin tins, or spread in the prepared pan.
Muffins will bake at 375 for about 22-25 minutes, and the 9X9 should take about 40-45 minutes at the same temperature.
If you want to see more of the recipe kick I’ve been on this week, check out my previous post for an Immune Boosting Turmeric Ginger Latte! Hint hint: the latte pairs nicely with these peanut butter pumpkin muffins!
Leave a comment to let me know if you make this recipe, and how it turns out!