Ingredients:
Topping:
- 2 tbsp (30 mL) large flake oats
- 2 tbsp (30 mL) each pumpkin seeds and coarsely chopped peanuts
- 2 tbsp (30 mL) brown sugar
Muffins:
- 1 cup (3250 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
Directions:
- 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.
- 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.
- 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 five minutes, then transfer to a rack to cool completely.
Additional recipes can be found at www.peanutbureau.ca.
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