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PEANUT PUMPKIN MUFFINS RECIPE TO MAKE WITH KIDS

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by NYMetroParents Staff

Related: peanut pumpkin muffins recipe, recipe to make with kids, fall recipe, pumpkin muffin recipe, pumpkin nut muffins,


This recipe for peanut pumpkin muffins, provided by the National Peanut Board, calls for ingredients such as canned pumpkin, salted peanuts, pumpkin pie spice, cinnamon, dark brown sugar, and molasses. Each serving has more than 6 grams of protein and 3 grams of fiber.

 

Kids are more likely to eat what they help cook or bake. So if you’re looking for ways to get your kids to eat more nutritious foods, it’s time to get them into the kitchen. That won’t be hard with a delicious recipe for peanut pumpkin muffins.

Incorporating nutritious ingredients, such as peanuts, can play a role in maintaining a healthy diet for the whole family. Peanut butter contains protein, fiber, and good fats, which can provide long-lasting energy. One serving of smooth-style peanut butter offers a natural, plant-based source of eight grams of protein and more than 30 essential nutrients and phytonutrients.

From measuring and dumping ingredients, to whisking, pouring, and sprinkling, kids of all ages will have fun making these wholesome treats.

 

peanut pumpkin muffinsPeanut Pumpkin Muffins

Makes: 12 muffins

 

Ingredients

1 cup all-purpose flour

1 cup whole-grain pastry flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup packed dark brown sugar

3 tablespoons unsulfured molasses

3 tablespoons canola oil

2 large eggs, divided

1 cup canned (solid-pack) pumpkin

1teaspoon vanilla extract

3/4 cup low-fat buttermilk

3/4 cup roasted salted peanuts, chopped, divided

Cooking spray

 

Directions

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or line it with muffin papers. 

2. In medium bowl, whisk together the first six ingredients until well mixed. 

3. In large bowl, whisk together brown sugar, molasses, oil, and one egg until combined. Add the other egg, pumpkin, and vanilla, and whisk again until combined. 

4. Gradually add flour mixture to wet ingredients, alternating with buttermilk, until just combined, being careful not to over mix. 

5. Stir in 1/2 cup peanuts. 

6. Pour batter into prepared muffin pan, filling each one about 3/4 full. Sprinkle top of each muffin with remaining 1/4 cup chopped peanuts. 

7. Bake until puffed and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. 

8. Cool muffins in the pan on a wire rack for 15 to 20 minutes. Slide a knife around edges of muffins to loosen them from pan if no paper was used. Serve warm or cool; store in an airtight container or resealable plastic bag for up to 4 days, or freeze for up to 4 months.

 

Nutrition information (per serving/1 muffin): 240 calories, 9.5g fat (1.5g saturated fat), 36 g carbohydrate, 3g fiber, 6.5g protein, 35 mg cholesterol, 265 mg sodium

 

The above recipe was provided by the National Peanut Butter Board. Get more nutritious, kid-friendly recipes at nationalpeanutboard.org.

 


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