These are wayyyy over the top.
Was the title enough of a clue?
There is so much flavor going on inside these little muffins, it’s incredible.
Pumpkin, coffee, peanut butter chips, and chocolate chips. It’s a quadruplet of all my favorite flavors 🙂
The real reason I made these muffins is because it’s March. And March means standardized testing 😦
At my school, anyone not taking the standardized tests can sleep in till about 9 and come to school late, which is pretty great for the freshmen, juniors, and seniors. However, all of us lucky sophomores get to wake up early for test taking for the next two weeks and come to school while everyone else is happy and warm in their beds. Don’t be too jealous…
In order to get myself through this awful 2 week stretch, I needed a secret weapon for the mornings.
Enter these fantastic muffins.
The pumpkin is the fruit, the peanut butter chips are the protein(?), and the espresso powder is the ever important morning boost of caffeine. The chocolate chips? Just a consolation prize for having to wake up early. You deserve it!
The original recipe called for mashed bananas, but we didn’t happen to have any, so I substituted pumpkin puree instead. The textures of the two mushy fruits are pretty similar, so the texture of the final muffin still worked really well. However, if you’re more of a banana person, then just swap the pumpkin out for 1 1/2 cups of mashed banana.
I also added half peanut butter chips and half chocolate chips, just because (in case you couldn’t tell…) I really love peanut butter.
For all you standardized test suffering students out there, good luck! Don’t forget to get a good nights sleep and eat one of these babies for breakfast.
Pumpkin Coffee Peanut Butter/Chocolate Chip Muffins
Adapted from Annie’s Eats
Makes 12 muffins
1 1/2 cups of all-purpose flour
1 teaspoon of espresso powder or instant coffee
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 can of pumpkin puree
1/2 cup of granulated sugar
1/2 cup of light brown sugar
1/2 cup of butter, melted
1/4 cup of milk
1 large egg
3/4 cup of chocolate and peanut butter chips, mixed together
Preheat the oven to 350 F. Line a muffin tray with cupcake liners or spray with nonstick spray.
In a small bowl, whisk together the flour, espresso powder, baking powder, and salt; set aside.
In a medium bowl, add the sugars, butter, milk, and egg. Whisk together completely. Slowly add the dry ingredients to the wet ingredients and stir until it’s almost fully combined. Add the peanut butter and chocolate chips, and fold the batter together until just combined.
Use an ice cream scooper to place equal amounts of batter in each liner. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Let cool for 5 minutes, then enjoy!