Peanut Butter and Banana, White Chocolate Chip Pumpkin Muffins
I noticed a few over-ripe bananas in the fruit bowl last week, and since it's pumpkin season, I was planning to combine the two somehow. Then I was thinking about being introduced to the combination of peanut butter and pumpkin last year, and since peanut butter and bananas go so well together, I figured what the heck!
Total Steps
10
Ingredients
12
Tools Needed
9
Ingredients
- 1 can LIBBY'S® 100% Pure Pumpkin
- 1 cup Jif Creamy Peanut Butter
- 4 eggs
- 6 ounce white chocolate chips
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoon baking soda
- 2 cup granulated sugar
- 1 cup light brown sugar
- 3.5 cup all-purpose flour
- 2-3 medium ripe bananas
- 1/2 teaspoon salt
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Spray muffin cups with non-stick cooking spray.
Step 3
In a large bowl, combine the flour, sugar, brown sugar (breaking up any lumps with a fork), baking soda, salt, and cinnamon. Set aside.
Step 4
In another bowl, combine the pumpkin, peanut butter, mashed banana, eggs, and vanilla, mixing well.
Step 5
In three stages, gradually blend the wet pumpkin mixture into the dry flour mixture until just combined.
Step 6
Stir in the white chocolate chips.
Step 7
Spoon batter into your prepared muffin cups, filling each to two-thirds full.
Step 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Place muffins on cooling racks.
Step 10
After about 10 minutes, run a knife around the edges of the muffins to loosen them, then allow them to cool completely in the pan before removing.