When hunger hits, one snack I often reach for is peanuts. Not only are peanuts a tasty treat, but they are also packed full of nutrients our bodies need.

A few months ago, I shared a post titled 5 Smart Reasons to Snack on Peanuts where I listed the benefits and a few interesting statistics about Canadians’ peanut consumption. If you have an extra moment, please go check it out. You may be surprised by some of the info!

Five-Spice Peanut & Pumpkin Muffins

The Peanut Bureau of Canada has more information if you want to do a bit more reading. They also have lots of yummy recipes. I made one of their recipes over the weekend: a batch of Five-Spice Peanut and Pumpkin Muffins. I thought they were fitting for fall with pumpkin season now upon us.

These muffins pack a protein punch! The pumpkin and Chinese five-spice powder give them that wonderful fall taste that is so popular this time of year. However, the star ingredient is the peanuts. The peanut butter makes these muffins moist and bursting with flavour. There is nothing worse than a dried out muffin and this one is anything but!

Once they were cooled down slightly, I grabbed one to try. I know I was supposed to let them cool, but I couldn’t resist. They smelled so good!

My youngest daughter said her favourite part was the pumpkin/peanut streusel-like topping. It was crunchy and sweet. Peanuts for the win!

For more information about USA-grown quality peanuts, please visit the Peanut Bureau of Canada. You’ll also be able to find more peanut recipes to try!

Have you tried putting peanut butter in your muffins to keep them moist?

Disclosure: I was compensated for this post. All opinions expressed are my own. 

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Five-Spice Peanut & Pumpkin Muffins

Yield: 12

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

These muffins are protein packed thanks to peanuts! The combination of pumpkin, peanuts and five-spice powder will take you into the fall.

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Ingredients

Topping

• 2 tbsp large flake oats
• 2 tbsp pumpkin seeds
• 2 tbsp peanuts, coarsely chopped
• 2 tbsp brown sugar

Muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/4 cup sugar
• 1 tbsp baking powder
• 1 1/2 tsp Chinese five-spice powder
• 1/2 tsp salt
• 1 cup unsweetened canned pumpkin
• 1/2 cup peanut oil or vegetable oil
• 1/4 cup water
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup peanut butter

Instructions

1. Preheat oven to 375F. Spray a muffin pan with cooking spray. Mix together oats, pumpkin seeds, peanuts and brown sugar in a small bowl and set aside.
2. In a large bowl stir together flours, baking powder, Chinese five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Whisk in peanut butter. Pour pumpkin mixture into flour mixture and stir to combine.
3. Spoon muffin batter in your muffin pan and sprinkle with brown sugar topping. Bake 22 minutes or until a toothpick comes out of the centre of a muffin clean. Leave cool for five minutes and then transfer to a cooling rack.

Notes

Turn this recipe into a loaf by baking at 350F for an hour.

Recommended Products

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• Goson Bakeware Baking, Cooling , Oven Roasting, Broiler Rack, 8in by 10in, Cross Wire, Chrome, Pack of 2, Compatible with Various Baking Sheets Oven Pans
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  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 273mgCarbohydrates: 41gFiber: 3gSugar: 24gProtein: 6g

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