(NC) 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.
Five-Spice Peanut and Pumpkin Muffins
Prep time: 15 minutes
Baking time: 22 minutes
Makes 12 muffins
2 tbsp (30 ml) large flake oats
2 tbsp (30 ml) each pumpkin seeds and coarsely chopped peanuts
2 tbsp (30 ml) brown sugar
1 cup (250 ml) all-purpose flour
3/4 cup (175 ml) whole wheat flour
1 1/4 cups (300 ml) granulated sugar
1 tbsp (15 ml) baking powder
1 1/2 tsp (7 ml) Chinese five-spice powder
1/2 tsp (2 ml) salt
1 cup (250 ml) unsweetened canned pumpkin
1/2 cup (125 ml) peanut oil or vegetable oil
1/3 cup (75 mL) water
1 tsp (5 ml) vanilla
1/3 cup (75 mL) peanut butter
- 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.
- 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.
- 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.