Peach Pumpkin Muffins

Peach Pumpkin Muffins

Ingredients

• 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

Instructions

• 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!