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Made without refined starches, these healthy pumpkin peanut butter muffins are packed with deliciousness in every bite!
Fall may not be until a few months from now but if you have a canned pumpkin sitting in your pantry, this recipe can be a good use for that!
These healthy pumpkin muffins are so moist and filling that you can have it for breakfast.
The idea for these muffins came about when my first batch of pumpkin muffins turn out to be so bland.
To keep me from throwing them away, I dabbed some peanut butter on them and bam! That made a whole lot of difference on the taste!
You’ll love this pumpkin muffin recipe with peanut butter as:
- It’s so easy to make. You don’t need to be a pro in the kitchen to make a batch or two (or more) of these muffins.
- It only calls for simple ingredients. You may even have the ingredients in your pantry right now.
- It’s a crowd-pleaser. The muffins are refined sugar-free, but they taste like those treats you get from a dessert shop!
Ingredients for this Healthy Pumpkins Recipe
To make these pumpkin peanut butter muffins, you’ll need:
- Oat flour
To make your own oat flour, simply grind oats in a high-powered blender until they form into a powder. I use organic old-fashioned rolled-oats for making my own oat flour.
- Almond flour
- Pumpkin puree
- Natural peanut butter
- Sweeter of choice
To make it sugar-free, I use Erythritol for this. If you’re not a fan of sugar substitutes, you may opt for honey or maple syrup. Here’s a useful guide when substituting granulated for liquid sweeteners.
- Chocolate chips
Chocolate in peanut butter pumpkin muffins?! Oh YES! The chocolate complements really well the peanut butter and pumpkin taste.
How to Make Pumpkin Peanut Butter Muffins
Step 1. Combine all the dry ingredients except for the chocolate chips.
In one bowl, mix all the dry ingredients – oat flour, almond flour, and sweetener (if you’re using the granulated type).
Step 2. Combine all the wet ingredients.
In another bowl, mix all the wet ingredients – peanut butter, pumpkin puree, and eggs. If you’re using liquid sweetener, you may also add it in this mixture.
Step 3. Add the wet mixture to the dry one.
Add the wet mixture to the dry one and mix them well. Gently fold the chocolate chips.
Step 4. Scoop about a quarter cup of the mixture into a greased muffin pan.
For more ease, I use an ice cream scoop to do this.
Step 5. Bake at 350 degrees Fahrenheit.
Bake it at 350 degrees Fahrenheit for 15-17 minutes or until the muffins pass the toothpick test.
How to Store These Pumpkin Muffins
If you’re planning to eat these muffins within 24 hours, you can simply wrap them with clean paper towels and store at room temperature. But if you’re planning to eat them in 2 to 4 days, your best way to store them is in an airtight container (still at room temperature), lined with paper towels (the paper towels will absorb the moisture, keeping them from getting soggy).
When stacking these muffins in a container, don’t forget to line the top part with more paper towels. Using this method will keep your muffins last for 2 to 4 days. Just make sure to replace the paper towels once they get very damp.
These muffins also freeze really well.
How to Freeze These Healthy Pumpkin Muffins
- Let them cool completely on a wire rack.
- Place in a ziptop back and vacuum seal it. For ease of removal, you may opt to wrap each muffin before placing them in a bag. I didn’t do it in these muffins but they still came out fine.
To reheat. Let them thaw in the fridge and warm gently in the microwave for about 30-35 seconds.
If you have any questions about this recipe or if you’ve tried it, please let me know in the comment section below!
Pumpkin Peanut Butter Muffins
- 1 cup almond flour
- 1 cup oat flour
- 1/2 cup granulated sugar substitute (I use Erythritol)
- 3 large eggs
- 1/2 cup natural peanut butter
- 1 cup pumpkin puree
- 4 tbsp sugar-free chocolate chips
- Pre-heat your oven at 350 degrees Fahrenheit.
- In one bowl, combine all the dry ingredients (except for the chocolate chips) – almond flour, oat flour, and granulated sugar substitute.
- In another bowl, mix all the wet ingredients – eggs, peanut butter, and pumpkin puree.
- Add the wet mixture to the dry mixture. Mix well until all the ingredients are well-incorporated.
- Slowly fold in the chocolate chips.
- Scoop about 1/4 cup of the batter into a greased muffin pan. Bake for 15-17 minutes or until the muffins pass the toothpick test.
Nutrition InformationRead our nutrition disclaimer here. Serving size = 1 muffin 152 calories/serving Total Fat 10.5 g | Sat. Fat 1.4 g | Cholest. 37.2 mg | Sodium 14.9 mg | Carb. 8.7 g | Fiber 3.7 g | Sugars 0.8 g | Protein 6.1 g
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