How to Check if the Muffins are Done?

A lot of oven temperatures are inaccurate. For years I've used just an inexpensive stainless steel instant-read oven thermometer to remedy this issue. Oven temperatures vary so the amount of time your muffins need will vary also. Use the toothpick test to test your whole wheat vegan muffins. If the toothpick comes out clean, then the pumpkin peanut butter muffins are done. If the toothpick comes out with batter, bake the muffins for 1-2 more minutes and check again.

Can I Make These Gluten-Free?

I don’t use all-purpose gluten-free flours and I haven’t tested with them, so I can’t say. Whole wheat flour adds a naturally nutty flavor to baked goods, complementing the overall taste of the vegan pumpkin muffin.

What To Do With Leftover Pumpkin Puree?

I measure the leftovers into 1-cup increments and freeze them. So the next I make pumpkin muffins I have the exact amount. For smaller leftover portions, it can be used as an oil-free replacement in some baked goods recipes, like applesauce (when substituted for oil). A small amount can be added to chili to make it creamy or try my pumpkin overnight oats.

Pumpkin Peanut Butter Muffins - Three Little Chickpeas

Description

These pumpkin peanut butter muffins are made with whole wheat flour and are oil-free. They’re perfect for a fall treat using warm spices like pumpkin pie spice and more cinnamon.

Ingredients

Scale

2 tablespoons (15 g) ground flax seed (+ 5 tablespoons water)
1/4 cup (65 g) natural unsweetened peanut butter
1/2 cup (120 ml) maple syrup
1 cup (230 g) pumpkin puree
1/2 cup (122 g) unsweetened applesauce
2 tablespoons of dairy-free milk
1 teaspoon vanilla extract
1 3/4 cups (220 g) whole-wheat flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup (90 g) vegan chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 F (190 C).
Make two flax eggs by stirring together the ground flax seed and 5 tablespoons of water. Set aside and let it sit and gel for about 5-10 minutes.
Line a standard 12-cup muffin tray with silicone liners (or lightly spray the muffin tray with non-stick cooking spray).
In a bowl, whisk the peanut butter and maple syrup together. Then whisk in the pumpkin puree, applesauce, milk, vanilla extract, and the flax eggs.
In a separate large bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Then pour the wet ingredients into the dry ingredients. Stir a few times, then add the chocolate chips. Then gently fold everything together until just combined.
Fill 12 standard muffin cups full and bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when pressed.
Cool in the muffin tray for 10 minutes, then move to cooling rack to continue cooling.

Notes

I use natural peanut butter that just contains peanuts and/or salt. So I recommend using a brand with no added oils or sweeteners. The added oils and sweeteners may alter the taste and texture of the muffins.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: snacks, dessert, breakfast
Method: oven
Cuisine: american