Pumpkin Peanut MuffinsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Baking time: 25-30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:344.7 kcal
Proteins:7.2 g
Fats:11.9 g
Carbohydrate:55.2 g
Fibers:1.9 g
Sugar:41.2 g
Cholesterol:50.1 mg
Sodium:474 mg
Calcium:103.6 mg
SIMILAR RECIPES
Pannetone with Almond Milk and Yogurt Ice Cream
Appelbeignets, Dutch Apple Fritters
Yogurt Doughnuts - Kaygana
Bara Brith - Welsh tea bread
Welsh Cheese and Herb Scones
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
305
ml
all purpose flour
5
ml
baking powder
5
ml
baking soda
2.5
ml
ground cinnamon
2.5
ml
salt
375
ml
sugar
250
ml
pumpkin purée
2
eggs
30
ml
peanut or vegetable oil
125
ml
semi sweet chocolate chips
250
ml
chopped dry roasted peanuts
METHOD
- Grease 12 muffins cups or line them with paper cups.
- Combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- 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.
- 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.
CHEF'S NOTES
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.
