Five-spice Peanut And Pumpkin Muffins
From infoforyourlife 8 years ago
- 35 minutes to make
- Serves 12
Pumpkins, nuts and spice – it's a taste of fall. Adding peanut butter to muffin batter packs extra protein and helps keeps the muffins moist. This recipe can also make a delicious loaf; simply bake at 350°F (180°C) for an hour, or until a tester inserted in the centre comes out clean.
Ingredients
- Topping: shopping list
- 2 tbsp (30 ml) large flake oats shopping list
- 2 tbsp (30 ml) each pumpkin seeds and coarsely chopped peanuts shopping list
- 2 tbsp (30 ml) brown sugar shopping list
- Muffins: shopping list
- 1 cup (250 ml) all-purpose flour shopping list
- 3/4 cup (175 ml) whole wheat flour shopping list
- 1 1/4 cups (300 ml) granulated sugar shopping list
- 1 tbsp (15 ml) baking powder shopping list
- 1 1/2 tsp (7 ml) Chinese five-spice powder shopping list
- 1/2 tsp (2 ml) salt shopping list
- 1 cup (250 ml) unsweetened canned pumpkin shopping list
- 1/2 cup (125 ml) peanut oil or vegetable oil shopping list
- 1/3 cup (75 mL) water shopping list
- 2 eggs shopping list
- 1 tsp (5 ml) vanilla shopping list
- 1/3 cup (75 mL) peanut butter shopping list
How to make it
- 1. Preheat oven to 375°F (190°C). Lightly grease a muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar in a small bowl, then set aside.
- 2. In a large bowl, stir flours with sugar, baking powder, five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Then whisk in peanut butter. Pour onto flour mixture and stir just until combined. Mixture will be quite thick.
- 3. Spoon batter into prepared muffin pan and sprinkle with topping. Bake for about 22 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes then transfer to a rack to cool completely.
- Additional recipes can be found at www.peanutbureau.ca.
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