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Peanut Pumpkin Muffins
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.
From measuring and dumping ingredients, to whisking, pouring and sprinkling, kids of all ages will have fun making these wholesome treats.
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
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
3/4 cup roasted salted peanuts, chopped, divided
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray, or line it with muffin papers. In medium bowl, whisk together the first six ingredients until well mixed. 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.
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until just combined, being careful not over mix. Stir in 1/2 cup peanuts.
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. Bake until puffed and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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
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