Pumpkin PB2 Chocolate Chip Muffins

Although she is only 19 months, this morning my daughter gobbled up a large waffle and an egg. Her cute, protruding belly bears witness to her favorite pastime: eating. My son, on the other hand, is more selective about his eating, and since he randomly decided that he didn’t like eggs, I’ve been struggling to find ways to get protein into his diet, particularly his breakfast. To this end, I’ve modified a recipe that I love from some of my favorites, The Meal Makeover Moms. I’ve added some peanut butter in the form of PB2. If you haven’t tried this stuff, it is awesome. This super convenient powdered peanut butter is easy to add to the dry ingredients of any recipe. Of course, if you’ve got a nut allergy in the family, you can always substitute sunflower seed butter. You might be thinking that  the pumpkin/peanut butter combination sounds a bit odd, but trust me, along with providing great vitamin A and protein, this combo is delicious.  I’ve also made these muffins vegan since my husband is dairy-free. All of us love these muffins, and I hope you will too.


Pumpkin PB2 Muffins

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tbsp. PB2 or peanut butter (or more if you like)
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon or pumpkin pie spice
  • 1/2 tsp. salt
  • 1 cup 100% pure pumpkin
  • 1 large egg, beaten
  • 1/4 cup applesauce
  • 1/2 cup coconut sugar (or sugar of choice)
  • 1/2 cup almond milk (or milk of choice)
  • 1/3 cup coconut oil (or oil of choice)
  • 1 1/2 tsp. vanilla
  • 1/2 cup Enjoy Life vegan chocolate chips (you could also substitute dried cranberries if you want to leave out chocolate chips)


1. Preheat the oven to 350 degrees. Spray a mini-muffin tin with coconut oil spray (or whatever nonstick spray you like)

2. Combine the flour, flaxseed, PB2 (if using regular peanut butter, save for step 3), baking powder, cinnamon, and salt in a large bowl.

3. In a different bowl, combine pumpkin, egg, applesauce, coconut sugar, almond milk, oil, and vanilla.

4. Pour wet ingredients into dry ingredients.

5. Stir in chocolate chips.

6. Place batter into muffin tins. Bake 15-18 minutes. Enjoy!



Here at Family Service Club, we focus on service. Sometimes we serve others with our families, and sometimes we serve people in our family. When I have time, I love serving my kids by baking them treats that are relatively healthy. I’ve made many, but this is the most requested and loved. If you try this recipe, please let me know what you think, and if you’d like daily ideas on sharing kindness, follow us on Instagram. Also, if you are interested, click here to start a Family Service Club of your own, or if you live in the Conejo Valley area, we’d love to have you join our local chapter. Thanks for reading, and let’s go love others on purpose.




About Kellie Van Atta

Kellie Van Atta is a wife, a mom of two, and a teacher of English. She lives in Southern California and is passionately dedicated to teaching her kids to love others.

2 comments on “Pumpkin PB2 Chocolate Chip Muffins

  1. Liz, I’m SO honored that you would comment on my blog. I don’t add any extra liquid, and the muffins turn out moist and delicious. Thanks for reading, you and Janice are the best!!

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