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!
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.
- 2 tbsp large flake oats
- 2 tbsp pumpkin seeds
- 2 tbsp peanuts, coarsely chopped
- 2 tbsp brown sugar
- 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
- 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.
- 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.
- 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.
Turn this recipe into a loaf by baking at 350F for an hour.
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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