So I was stranded without my car keys yesterday for an hour and thought….hmmm…what to do, what to do?! I didn’t want to spend it on the computer, so decided to meal prep some breakfast for next week. I hadn’t been grocery shopping in AGES so had to make due with what I had in my pantry – pumpkin & peanut butter. That’s when it dawned on me, “why not put those two together?!” I love PB and love pumpkin bread, so it was worth a shot…well, those two had babies and they made these delicious little muffins. Hope you enjoy this healthy treat!


Yields 30 muffins


  • 29oz [large can] pumpkin puree
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup rolled oats
  • 2/3-1 [depending on how sweet you like your muffins; you can always drizzle honey on top of each muffin] cup raw, local honey
  • 1/3 cup melted coconut oil
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups peanut butter
  • 1 tablespoon cinnamon
  • 1/2 teaspoon cloves or additional cinnamon
  • 1/3 cup organic, fresh-squeezed orange juice
  • 1/3 cup Original Sealand Birk Water
  • pinch of salt
  • 2 eggs [or 1/2 cup applesauce]
  • 1/2 cup Enjoy Life dark chocolate chips
  • 3 cups whole wheat or GF flour
  • 1/2 cup applesauce [if using applesauce as vegan sub., add this additionally to the 1/2 cup mentioned previously, so 1 cup total]
  • 2/3-1 cup coconut sugar
  • 3 tablespoons maple syrup


  1. Preheat oven to 350 F degrees
  2. Line muffin tins with muffin liners
  3. In medium-sized mixing bowl, add all dry ingredients [except chocolate chips] and mix
  4. In large mixing bowl, add all wet ingredients and mix
  5. Add dry mixture to wet mixture, and combined slowly [I use my kitchen aid]
  6. Add chocolate chips and mix
  7. Use 1/4 cup to measure heaps into muffin tins and distribute evenly
  8. Bake for 15-18 minutes, or until a toothpick comes out of the middle clean


[lightly frosts about 15 muffins; double recipe if you want to frost all 30]


  • 1 plain Greek yogurt
  • 3 tablespoons shredded, unsweetened coconut
  • 1 tablespoon vanilla extract
  • 1 tablespoon raw, local honey
  • 1/4 cup crushed walnuts [optional]
  • 1/4 teaspoon cinnamon


  • In a small mixing bowl, combined all ingredients until well mixed
  • When muffins cool, frost accordingly


My FAV way to eat these is to cut muffin in half [like making a sandwich], and add peanut butter to the middle. Then top with frosting, and drizzle with honey. Mmmmmm. Otherwise these can be a little dense, and I feel they need the extra umph!

If you’re looking for more pumpkin inspiration, my Mom’s Pumpkin Bread is hands down my favorite fall-like indulgence EVER. Check it out here.

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