Pumpkin Peanut Muffins Recipe
Pumpkin Peanut Muffins
Total time: 30 to 60 minutes
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Baking time: 25-30 minutes
Difficulty: Easy
Chef's Note
Looking for a snack? These muffins pair the rich flavor of pumpkin with the crunchiness of peanuts. To add a touch of color, replace the chocolate chips with dried cranberries.
Ingredients for 12 muffins
- 275 ml (1 cup + 2 tbsp.) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 375 ml (1 1/2 cups) sugar
- 250 ml (1 cup) Pumpkin purée
- 2 eggs
- 2 tbsp. peanut or vegetable oil
- 125 ml (1/2 cup) semi-sweet chocolate chips
- 250 ml (1 cup) chopped dry-roasted Peanuts
  1. Grease 12 muffins cups or line them with paper cups. 
  2. Combine the flour, baking powder, baking soda, cinnamon and salt. Set aside. 
  3. In a large bowl, combine the sugar, pumpkin, eggs and oil. Add the dry ingredients and blend until combined. Mix in the chocolate chips and half the peanuts. 
  4. Drop the batter into the muffin cups and sprinkle with the remaining peanuts. Bake on the middle rack of a preheated 180° C (350° F) oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the tins for 10 minutes, then remove and cool completely on a rack.  
More recipe ideas

In collaboration with the Canadian Peanut Bureau and the USA National Peanut Board.

Muffin tins: Commercial by Chicago Metallic, available at

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