Peanut Butter Pumpkin Muffins

I'm doing it. I'm crossing the line. This is officially my second post baking in the past 2 months. And I kind of love it. I whipped up some tasty pumpkin muffins this crisp fall day. A little peanut butter, some almond milk and a can of organic pumpkin puree, and you've got the perfect fall snack. Enjoy!

Peanut Butter Pumpkin Muffins

 makes 12 muffins

2 cups all purpose flour

1/2 cup wheat flour

2 tbsp toasted wheat germ

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1 cup white sugar

1/4 cup light brown sugar

1 cup vanilla almond milk

3 tbsp peanut butter

1 tsp vanilla extract

1/2 cup pumpkin puree

1 egg

1 tbsp honey

1/4 cup sunflower seeds

12 pumpkin seeds

Preheat oven to 400 degrees.

In a large mixing bowl combine the dry ingredients; white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar.

In a separate bowl, whisk together the wet ingredients; almond milk, peanut butter, vanilla extract, pumpkin puree, egg and honey.

Slowly incorporate the wet ingredients into the dry ingredients, mixing in by hand. Mix until there are no visible dry bits left. Fold in the sunflower seeds. 

Line a muffin tin with muffin papers. Scoop about 1/2 cup of the mixture into the muffin tins. Sprinkle some additional sunflower seeds on top, and place a pumpkin seed in the middle.

Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.

Enjoy while warm with a big glass of milk.