Peanut Butter and Banana, White Chocolate Chip Pumpkin Muffins
Ingredients
3 1/2 cups flour
2 cups sugar
1 cup light brown sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon vanilla
1 can LIBBY'S® 100%% Pure Pumpkin
1 cup Jif Creamy Peanut Butter
4 eggs
6 ounces white chocolate chips
Preparation
1
Preheat oven to 350.
2
Spray muffin cups with non-stick cooking spray (baking version).
3
Using a fork so you can break up any little lumps of brown sugar, combine the flour, sugar, brown sugar, baking soda, salt and cinnamon in a large bowl and set aside.
4
In another bowl, combine the pumpkin, peanut butter, banana, eggs and vanilla, mixing well.
5
In three stages, blend the pumpkin mixture into the flour mixture.
6
Stir in the white chocolate chips.
7
Spoon batter into your prepared muffin cups to 2/3 full.
8
Bake for 25-30", or until toothpick comes out clean.
9
Place on racks to cool.
10
After about 10", run a knife around the edges to loosen, then allow to cool completely before removing from pan.
Tools
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About
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!
Yield:
36.0
Added:
Saturday, October 23, 2010 - 11:14pm
