Can you believe that this is the last week of October?? How did that happen? I feel like I owe you at least one more pumpkin recipe before the month is over!
Any big plans for Halloween? I am definitely not a huge Halloween person. I should clarify…I love how much fun kids have getting all decked out and I enjoy handing out candy to my adorable neighbors. However, you will not find me in a costume or putting witches and skeletons all over my house. Don’t start thinking I am the Scrooge of Halloween…it’s just not my thing to get all dressed up and think about spooky stuff I guess.
As I said, I feel like at least one more pumpkin recipe is necessary before the month is over! These Peanut Butter Pumpkin Oat Muffins with Dark Chocolate are a perfect treat or snack. I still come across people that are hesitant about the combo of peanut butter and pumpkin, but don’t be. It’s delicious! These muffins have no flour, almost 6 grams of protein, fiber from the pumpkin, and are only 115 calories per muffin!
It literally takes 10 minutes or less to throw these together.
The peanut butter flavor comes from PB2 Powdered Peanut Butter which, along with oats, is the base of the dry mix for this recipe. PB2 is packed with the flavor and protein of peanuts without as much fat.
And aren’t they just cute? Enjoy for breakfast or a snack with your favorite cup of coffee.
As if there isn’t enough peanut butter flavor packed into these muffins, spread on a little bit of creamy natural peanut butter. OMG! So good.
Perfect way to warm up your kitchen on a chilly October day.
Happy Baking! XO,
Jess
- 1½ cups canned pumpkin
- 2 eggs
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup gluten free rolled oats
- 1 cup powdered peanut butter (PB2)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup dark chocolate chips
- To the bowl of a mixer, add pumpkin, eggs, maple syrup, and vanilla. Mix on medium speed until well combined.
- In a separate bowl, combine oats, peanut butter powder, baking powder, baking soda, and salt.
- Add the dry mix to the pumpkin mixture.
- Mix just until combined. You may need to scrape the sides one time.
- Add chocolate chips and mix in.
- Grease a muffin tin really well and distribute the batter evenly. This will make 12 muffins.
- Bake at 350 degrees for 22 minutes.
These look amazing!
Very delectable! Yum! 🙂
Thank you!
Thanks so much for liking my last post, Jess! I am so happy to be reunited with your blog 🙂 A while ago I realize that several of my favorite bloggers had mysteriously disappeared from my reader, and I’ve since concluded that it was the careless way I was scrolling through them on my iPad – unwittingly unfollowing as I scrolled! 🙁 Anyhow, glad to “find” you again! And these look delicious – 3 of my favorite foods- PB, pumpkin, & chocolate – all rolled into one! Yum!
Thanks, Anna! I am glad you found my page again! 🙂
oh my God! It looks so DELICIOUS!
Thank you!!
Hi Jessica! Wow, these look so gorgeous and yummy. I really want to make them but I would love to get the sugar content down a bit! Can you recommend anything to replace the maple syrup but still preserve the yumminess? Thank you!
Hi Theresa- I think you could remove the maple syrup and not replace it. Pumpkin is naturally slightly sweet tasting, and the chocolate adds sweetness. Another tip would be to reduce the amount of chocolate chips and use mini chips. They go further in the recipe.
I’m trying them today and plan to do both! Eliminate maple syrup and use mini chips.
Awesome!! I hope you like them!
What is powdered peanut butter?
It is basically peanut flour. The peanuts are ground and are in a dried powder form. In the process the amount of fat is greatly reduced, but you still get the same peanut butter taste.
These look delicious! If I use regular peanut butter would all the measurements stay the same?
Because the peanut butter I used is a powder I am not sure how that would work out.
Is there anything else I could use besides dark chocolate? I know I know…its just so bitter to me, I really don’t like it but I really want to make these!!
Any chocolate you like will work great!
I only just discovered peanut butter. It is much less common here in the UK than in the US. Thanks for the recipe, and Happy Thanksgiving!
I’m trying to make these as sugar free as possible. Have you tried substituting anything for the maple syrup or do you know if it’s possible? Suggestions?
That picture made me really wish I could make them for my gluten free girl. She is also allergic to peanuts. So tantelizing
These look amazing.
Thank you!
Got to try these, looks like a meal on their own!
They are yummy and make a great, filling snack!
These look delicious!!!
Thank you!
These look amazing!!
Thank you!
If I make them in a mini muffin tin would I still bake for 22 min?
They will cook more quickly. I would check them at 14-16 min.