Fall for these peanut and pump­kin muffins with a kick of spice

Stanstead Journal - - FOOD • NEWS • DEATH NOTICE -

(NC) Pump­kins, nuts and spice – it's a taste of fall. Adding peanut but­ter to muf­fin bat­ter packs ex­tra pro­tein and helps keeps the muffins moist. This recipe can also make a de­li­cious loaf; sim­ply bake at 350°F (180°C) for an hour, or un­til a tester in­serted in the cen­tre comes out clean.

Five-Spice Peanut and Pump­kin Muffins

Prep time: 15 min.

Bak­ing time: 22 min.

Makes 12 muffins



2 tbsp (30 ml) large flake oats

2 tbsp (30 ml) each pump­kin seeds & coarsely chopped peanuts

2 tbsp (30 ml) brown sugar


1 cup (250 ml) all-pur­pose flour

3/4 cup (175 ml) whole wheat flour

1 1/4 cups (300 ml) gran­u­lated sugar

1 tbsp (15 ml) bak­ing pow­der

1 1/2 tsp (7 ml) Chi­nese five-spice pow­der

1/2 tsp (2 ml) salt 1 cup (250 ml) unsweet­ened canned pump­kin

1/2 cup (125 ml) peanut oil or veg­etable oil

1/3 cup (75 mL) wa­ter 2 eggs 1 tsp (5 ml) vanilla

1/3 cup (75 mL) peanut but­ter


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.

Ad­di­tional recipes can be found at www.peanut­bu­reau.ca.

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