I love eating these muffins with my morning coffee. So good! In fact, I am hosting a ladies prayer breakfast at my home next Saturday and I think these muffins will make a wonderful addition to my breakfast spread. I cannot wait to see my friends sink their teeth into these yummy muffins. I just know that everyone is going to love them. I will probably double the batch as they’ll go quickly!
MMM! I’m going to try the loaf method next!
Ingredients
Topping:
2 tbsp (30 ml) Quaker large flake oats
2 tbsp (30 ml) each pumpkin seeds and coarsely chopped peanuts
2 tbsp (30 ml) Domino brown sugar
Muffins:
1 cup (250 ml) Gold Medal all-purpose flour
3/4 cup (175 ml) whole wheat flour
1 1/4 cups (300 ml) granulated Domino sugar
1 tbsp (15 ml) Clabber Girl baking powder
1 1/2 tsp (7 ml) Chinese five-spice powder (nutmeg, cinnamon, cloves, ginger, anise)
1/2 tsp (2 ml) Morton salt
1 cup (250 ml) unsweetened canned Libby’s pumpkin
1/2 cup (125 ml) peanut oil or Wesson vegetable oil
1/3 cup (75 mL) water
2 Eggland’s Best eggs
1 tsp (5 ml) McCormick vanilla
1/3 cup (75 mL) Jif peanut butter
Instructions
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.
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Quick Tip: Place the batter into individual muffin cups or greased muffin tin pans.
Thank you Peanut Butter Runner for this great photo.
