Peanut butter pumpkin muffins

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 12 muffins     adjust servings

Whole wheat, naturally sweetened peanut butter pumpkin muffins, with optional chocolate chips!


  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 heaping cup pumpkin puree
  • 1 cup semisweet chocolate chips (optional, see notes for a half-and-half batch)


  1. Preheat the oven to 350. Prepare a muffin
  2. Combine the flour, baking soda, baking powder and salt in a large bowl. Make a well in the center and add the eggs, peanut butter, honey, vanilla and pumpkin puree. Mix the wet ingredients until combined and then stir into the dry ingredients. The batter is thick!
  3. Line a muffin tin with muffin liners - I also spray with cooking spray - and distribute the batter evenly.
  4. Bake at 350 for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  5. Let cool and store at room temperature for 3-4 days or wrap in aluminum foil and store in the freezer for up to 3 months.

Recipe Notes

* These are great with an extra spread of peanut butter.
* You can sub almond butter for the peanut butter. I do this if I want to send them to school for lunches. (My kids’ preschool is peanut-free.)
* You can use 1 cup of chocolate chips for the whole batch or you can split it, like I did. I spooned the plain batter into six muffin liners. Then I mixed in 1/2 cup of chocolate chips to the remaining batter in the bowl and poured that into the remaining six muffin liners to make a half-and-half batch.

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