Peanut Butter Pumpkin Muffins combine two bold flavors into one harmonious mellow taste with a moist and fluffy texture. These plant-based pumpkin muffins hit a home run nutritionally as they have no oil, gluten or refined sugar.
Peanut Butter Pumpkin Muffins
Peanut Butter Pumpkin Muffins
Pairing well with so many different ingredients, you can experiment with these vegan pumpkin muffins and bring out that inner creative chef.
Dry Ingredients
The customization possibilities are endless! Ready for autumn and want to embrace all that the season has to offer, add more cinnamon and throw in some nutmeg. When you really need that peanut butter and chocolate fix, add some mini vegan chocolate chips. Give them a little chew by tossing in some finely chopped nuts.
Wet Ingredients
Gluten-free Pumpkin Muffins
Enjoy these muffins as a start to your day, a protein boost in the middle of the day, or a relaxing finish with a hot cup of tea. Gluten-free Pumpkin Muffins have no gluten thanks to almond and sorghum flours, which also offer up a hefty dose of plant-based protein. Pumpkin serves up a nice source of fiber, potassium, magnesium and vitamins A and C.
Muffin Dough
Pumpkin Recipes
If you’re lookin’ for a little more pumpkin in your life, you’ll definitely want to try my Mocha Pumpkin Scones! But don’t stop there when there’s so much pumpkin goodness to be had. Pumpkin Praline Parfaits are a super easy and delicious substitute for pumpkin pie.
Peanut Butter
Three Step Muffin Layers
Peanut Butter Pumpkin Muffins
Peanut Butter Pumpkin Muffins combine two bold flavors into one harmonious mellow taste with a moist and fluffy texture.
Ingredients
- Dry
- 1 cup almond flour
- 1 cup sorghum flour (sweet white sorghum flour)
- 3 tablespoons arrowroot
- 2 tablespoons coconut palm sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt (finely ground)
- Wet
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla
- 3/4 teaspoon apple cider vinegar
- Filling
- 1/2 cup peanut butter (thin enough to spoon into muffin cups)
- 2 tablespoons coconut palm sugar (added to peanut butter that doesn't contain sugar)
Instructions
- Preheat oven to 350 degrees F. Line a mini muffin tin with cup liners (to keep recipe oil-free) or grease muffin cups.
- 1) In a medium mixing bowl stir together all dry ingredients (the first seven ingredients) until thoroughly combined.
- 2) In a small mixing bowl stir together wet ingredients (pumpkin, maple syrup, vanilla, and apple cider vinegar) until thoroughly combined. In a separate small bowl, combine peanut butter with coconut palm sugar (if using peanut butter that does not have sugar added), and set aside.
- 3) Add wet ingredients to dry and mix together thoroughly with a wooden spoon. Place one small melon ball scoop (about 1 tablespoon) of dough in bottom of greased mini muffin tin cup. Flatten dough in cup then cover with about 1 teaspoon peanut butter and spread evenly. Place another scoop/tablespoon of dough on top of peanut butter and press gently with fingers to flatten (see all three steps in picture in post). Repeat steps until dough is gone. Should yield about 20 mini muffins.
- 4) Bake for about 14 minutes until lightly brown and inserted toothpick comes out dry. Cool in muffin tin for 10 minutes, then remove to complete cooling on cooling rack. Store in sealed container. Will store nicely at room temperature for one day, after which I recommend refrigeration to prolong freshness for several days. These muffins reheat nicely in a toaster oven and taste great when cut in half and spread with a little peanut butter or vegan butter spread (vegan butter spread is not oil-free)!
Notes
For more flavor options, you can add more cinnamon and throw in some nutmeg. When you really need that peanut butter and chocolate fix, add some mini vegan chocolate chips. Give them a little chew by tossing in some finely chopped nuts.
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