0 from 0 votes

Pumpkin Muffin Tops

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Carolina Jantac, MS, RD, LD


  • ¼ cup of Once Again Crunchy Peanut Butter
  • 2 whole eggs
  • 1 cup of puree pumpkin
  • ½ cup of sugar or 3 tablespoons of stevia baking sugar substitute
  • 1 tablespoon of pumpkin pie spice
  • 1 ½ cups of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda


  1. In a large mixing bowl, add flour, baking soda, baking powder, stevia and pumpkin pie spice. Mix well and set aside.
  2. In a separate bowl, combine peanut butter, lightly beaten eggs, and pumpkin. Slowly add the dry mixture to the wet ingredients and mix just until a homogeneous mixture is achieved.
  3. Do not over mix to avoid creating very dense muffins instead of light and fluffy ones. Drop 1 tablespoon dollops onto a greased baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes or until edges turn golden.
  4. Store muffin tops in an airtight container for up to five  days.

Recipe Notes