Ingredients
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1 cup creamy peanut butter (or almond butter for lighter flavor)
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1 cup canned pumpkin puree (not pumpkin pie filling)
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2 large eggs
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1/3 cup pure maple syrup (or honey)
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2 tsp vanilla extract
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1 tsp baking soda
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1/2 tsp baking powder (gluten-free if needed)
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2 tsp ground cinnamon
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1 tsp pumpkin pie spice
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1/4 tsp salt
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1/2 cup dark chocolate chips (optional)
Instructions
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Prep the oven & pan
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
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Mix wet ingredients
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In a large mixing bowl, whisk together the peanut butter, pumpkin puree, eggs, maple syrup, and vanilla until smooth and creamy.
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Add dry ingredients
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Stir in baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until well combined.
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Fold in chocolate chips (optional)
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Gently stir in chocolate chips or any mix-ins you like (nuts, seeds, dried cranberries).
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Fill muffin tin
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Divide the batter evenly among the 12 muffin cups (they will be about ¾ full).
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Bake
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Cool & serve
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.
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Notes
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Use natural peanut butter (just peanuts + salt) for the best texture. If using almond butter, muffins may be slightly denser.
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Don’t overbake – muffins will stay soft and moist.
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Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
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Freeze for up to 3 months; thaw at room temp or microwave for 20–30 seconds.
- Prep Time: 10 minutes
- Cook Time: Bake time: 20 minutes Cooling time: 5 minutes
Nutrition
- Serving Size: 1 Muffin, with chocolate chips
- Calories: 190
- Sugar: 11g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 27mg