Classic Blueberry Muffins with Pumpkin Peanut Butter Frosting
I’ve been on this huge muffin kick lately.
And a frosting kick. But I’m always on a frosting kick. Which makes that less of a kick and more of a lifestyle. A frosting-based lifestyle. I just can’t help it. I love toppings.
Back to muffins…because of the muffin obsession, I even bought some cute, little muffin tins like these. Mainly so I could pretend like my life looked like the inside of a Starbucks…I think they sell muffins in those tins there. Or at least some place does, they look familiar to me.
I have made muffins twice since I bought those flower-shaped paper tins and both times I have forgotten to use them. So I guess that means I’m going to have to make another batch of muffins. Oh darn. I think I’ll manage. I’m dreaming of something super cinnamon-y and fall-esque. But not pumpkin. Because I’m reserving all my pumpkin for this breakfast recipe. It’s perfect. And you can top it with this frosting. I love life.
So there’s this tiny place in California that looks like nothing special (see me trying to be a hipster?) and they have these insane muffins. When they bake they spread over the entire top of the baking pan and they just look so rustic and homemade and perfect. Then the baker puts the baking tin right in the display cabinet for you to pick the one that looks the biggest. I’m good at that part. And just so you know, the cranberry-blueberry one is the best.
I don’t know why I’m telling you this. I think it’s because I love muffins. A lot, a lot, a lot. And because I used to not care for muffins that much. Similarly to how I didn’t really like peanut butter that much. When I was little I would have never eaten peanut butter straight off a spoon. But now that I’m all grown up, I know how delicious peanut butter + a spoon is. Especially if you add in a teeny-tiny handful of chocolate chips.
So this weekend I came to the conclusion that I’m totally a social drinker…of diet coke. For instance, my fiance bought some diet cokes to keep at his apartment for me and I realized that I really only like drinking diet coke when I’m out. Made me realize that I’m impossible to please…but then again I already knew that. And so did he.
However, I have no doubt that I would be really pleased if this was my kitchen someday. I would make so many muffins in there.
Classic Blueberry Muffins with Pumpkin Peanut Butter Frosting
Yield: a dozen
Ingredients:
muffins
1 1/2 cup whole wheat flour
1/2 cup oat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
12 oz (2-6 ounce containers) blueberry flavored greek yogurt
1/4 cup milk (I used unsweetened, vanilla almond milk)
3 tablespoons coconut oil, melted
3 tablespoons brown sugar
3 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
2 cups frozen (or fresh) blueberries
1/2 cup peanut butter (I used crunchy with no added sugar)
1/4 cup pumpkin puree
2 tablespoons pure maple syrup
1/2 teaspoon cinnamon
Directions:
Preheat oven to 350F. Grease a muffin baking tin with oil/non-stick spray.
In a bowl, combine whole wheat flour, oat flour, cinnamon, baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer, combine blueberry flavored greek yogurt, milk, melted coconut oil, brown sugar, white sugar, egg and vanilla extract. Combine on medium speed for 1 minute. Reduce speed and gradually add in your dry ingredients. Once all the dry ingredients have been added, quickly fold in your blueberries. Scoop muffin batter into greased baking tin. Don't be scared to fill them up a little more than 3/4ths of the way.
Bake for 25-30 minutes, or until a toothpick comes out clean.
While baking prepare your frosting by combining peanut butter, pumpkin puree, maple syrup and cinnamon in a bowl. Mix together until smooth. Cover and place in the fridge until your muffins are cool.
After baking, allow your muffins to cool in the muffin tin for 10 minutes. Then gently pop them out. If you let them sit in the muffin tin for too long, they will start to sweat...ain't nobody got time for that.
Also, the frosting is best if eaten right away, or within an hour of it being made. After mine had sat in the fridge overnight, I felt that the flavor changed slightly. So whip up the frosting right before you are planning to top and serve the muffins.
