I guess I was on a muffin kick? A pumpkin kick? A baking kick? Some type of kick…a sweet kick, that’s it! Yes, as I procrastinated studying for my Econ test, I was on a baking kick. Plus, I needed a quick breakfast that I could grab on my way out to the car. Plus, I had a lot of pumpkin puree (overstocked for Thanksgiving…). PLUS I love peanut butter. And almond butter. And pistachio butter. AND these little things are actually pretty healthy- about 230ish kcal and 5/6g protein per muffin.
Here’s a wonderful recipe that I got from food52. I changed it up a little to lower the calories a tad. But boy, did they come out well!
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 2tablespoons toasted wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 1 cup vanilla almond milk
- 3tablespoons peanut butter
- 1teaspoon vanilla extract
- 1/2cup pumpkin puree
- 1 egg
- 1 tablespoon honey
Preheat oven to 400 degrees. Put cupcake liners into 9 cupcake tins.
In a large mixing bowl combine the white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar. Set aside.
In a separate bowl, whisk together the almond milk, peanut butter, vanilla extract, pumpkin puree, egg, and honey.
Gradually mix in the wet ingredients into the dry ingredients by hand. No hand mixer involved! Mix until there are no visible dry bits left, be careful not to over mix (how many times have I said the word “mix” in the last two lines?).
Scoop enough batter into each tin so that it’s 3/4 (or almost all of the way) full.
Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.
Enjoy! Here’s a link to the yummly link to it…I can’t find it on the actual food52 blog! This will have to suffice :p