Saturday, July 17, 2010

Peach Pumpkin Muffins

Peach Pumpkin Muffins

  • 5 cups flour (3 cups wheat, 2 cups white)
  • 1-1/2 cups sugar
  • 2 tsp ground ginger
  • 1 Tbs cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 eggs, lightly beaten
  • 20 oz canned pumpkin
  • 1/4 cup vegetable oil
  • 4 cups finely chopped peaches

  • Combine eggs, pumpkin, and oil.
  • In bowl, mix flour, sugar, ginger and cinnamon powder, baking soda and salt.
  • Mix in in dry ingredients.
  • Fold in peaches.
  • Pour into a greased cake pan, pie pan, and/or muffin tin. (You can use paper liners for muffins.)
  • Bake at 350 degrees for 30 minutes or until muffins are done.
I planned to make peach muffins as part of a meal I was taking to my daughter Mary after the birth of her son Jacob.  While rummaging in my pantry cupboard for flour and sugar, I spied a large can of pumpkin I had bought on clearance a few months ago.  My mental tastebuds started imagining the flavors of peach and pumpkin together.  A quick web search confirmed that people do, indeed, make peach pumpkin muffins, so I adapted a recipe with less sugar and no topping.  They were delicious and very moist.  My version above made 12 muffins, 2 round cakes (pie pan size) and 1 loaf.  Bon appetit!


  1. Mmm, these WERE delicious! Thanks, Mom!

  2. These look awesome! I'll have to try the recipe. :)

    PS: I saw your kind comments on Generation Cedar. I don't know how I missed them earlier! Thank you so much for your encouragement. It means so much to me that folks are thinking of us and praying for us as we struggle with infertility. I am definitely learning to depend on the Lord wholly and without reservation! :)

    Many blessings,


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