Peanut Butter Pumpkin Muffins

4.34 from 15 votes

Whole wheat, naturally sweetened peanut butter pumpkin muffins - with optional chocolate chips - are a perfect healthy breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Yield: 12 muffins

Ingredients

1 ½ cups white whole wheat flour (see notes)
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs
½ cup peanut butter
½ cup honey (see notes)
1 teaspoon vanilla
1 heaping cup pumpkin puree
1 cup semisweet chocolate chips (optional, see notes for a half-and-half batch)

Instructions

Preheat the oven to 350. Prepare a muffin
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!
Line a muffin tin with muffin liners - I also spray with cooking spray - and distribute the batter evenly.
Bake at 350 for 18-22 minutes, until a toothpick inserted in the center comes out clean.
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.

Notes

Flour: I use white whole wheat flour, but you could easily substitute the same amount of all-purpose flour. Or use a mix of all-purpose and whole wheat flour.

Peanut butter: Any brand will do, but I do recommend you use a creamy peanut butter for this recipe. I've made it with both a regular and a more natural peanut butter and both worked fine. You could also substitute almond butter or another nut butter if needed.

Honey: Honey is my go-to sweetener, but you could substitute maple syrup or agave syrup if you'd rather.

Chocolate chips: 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 ½ 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.

Storage Tips:

These muffins will keep, covered, at room temperature for 4-5 days. After that, you can move them to the refrigerator, where they will keep for another 2-3 days.
You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months.
Tip: I like to wrap them individually in aluminum foil before putting them into the bag. It adds an extra layer of protection from freezer burn and ice accumulation.

Nutrition

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