Project Description
Pumpkin Spice Peanut Butter Muffins
Ingredients:
- 1 1/2 cups of unbleached all-purpose flour
- Large egg, slightly beaten
- 1 1/2 teaspoon of baking soda
- Cup of sugar
- 1 1/2 teaspoon of pumpkin pie spice
- Cup of canned pumpkin (not pumpkin pie filling)
- 1/2 cup of vegetable oil
- 6 tablespoons Original PB2 (mixed with 4 1/2 tablespoons of water)
- 1 cup of evaporated milk
- Cup of hot water
Directions:
- Preheat oven to 375 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 ingredients together until completely combined.
- In a separate small bowl, lightly beat the egg then add the water, oil, and evaporated milk. Whisk ingredients together 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 muffin liner 3/4 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. Note: This recipe makes 16 regular sized muffins or 9 jumbo muffins.
- Remove the muffins from the oven and cool on a cooling rack for 10 minutes. After 10 minutes remove the muffins from the muffin pan and transfer to the cooling rack to cool completely.
- Serve muffins warm or store in an airtight container for later.
- Enjoy!
We hope you enjoy our Pumpkin Spice Peanut Butter Muffins featuring our Organic PB2. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.
Recipe Courtesy of Arlene Mobley of Flour On My Face.