Easy White Chocolate Peanut Butter Pumpkin Muffins
If you have checked out my blog before, you know that I am big on meal planning. Having homemade muffins in my freezer is a big part of my weekly meal prepping and I make a batch whenever I run out. I have been having fun changing up the ingredients. Yesterday it was national pumpkin day (October 26th) I got a a craving for some peanut butter and some pumpkin muffins so I decided to throw them together and see if it worked. It did. These white chocolate peanut butter pumpkin muffins were delicious. I added some white chocolate chips in there too and that was also a good idea. If you are homesteading or growing a garden like we are, this would be a great way to use those fresh pumpkins.
I love having muffins for a quick afternoon snack or for breakfast with my coffee in the morning The muffins you can grab ready made at the store are full of sugar and a lot of unhealthy synthetic ingredients. When you make your own not only can you easily change up the ingredients but you can also pack the muffins with nutrients like whole grains, fruit, and spices. The maple syrup does a great job to sweeten the muffins.
These easy muffins are delicious and perfect for a Halloween or Thanksgiving gathering.
YOU WILL NEED:
1 cup of old fashioned rolled oats
1 cup of whole wheat flour ( I use whole wheat einkorn flour) ( to make these gluten free – you can sub almond flour)
A can of pumpkin or 1.5 cups of fresh pumpkin
1 cup of cashew milk or other milk of choice ( I always use leftover pulp from my homemade coffee creamer)
2 eggs (beaten)
1/4 to 1/2 cup maple syrup ( depending on how sweet you like your muffins)
1/2 cup peanut butter ( I use no sugar added PB- the only ingredient is peanuts)
1 tsp vanilla
a pinch of salt
2 t Pumpkin pie spice
2 T of white chocolate chips ( I use Pascha brand which is lower in sugar ) – if you need even lower sugar you can can sub 80% dark chocolate chips or omit completely
1 t baking powder
1 t baking soda
Making Easy White Chocolate Peanut Butter Pumpkin Muffins:
In a bowl, add the flour, oats, baking powder and soda, salt and spice blend and mix well
Add the eggs, cashew milk, maple syrup, peanut butter and vanilla
add the white chocolate chips.
Scoop into muffin cups and bake at 375 for 18 to 20 minutes
To Freeze The Muffins:
Allow the muffins cool completely. Place in a container or bag.
To Warm The Muffins:
Place one or two muffins on a microwave safe plate for 30 – 45 seconds.
I hope you enjoyed this recipe, if you make these, please come back and tell me how you liked them!
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