Wednesday, January 15, 2014

Pumpkin and peach muffins

Almost every week, I try to bring some baked goods to my coaching coach before our lesson. I know that she and her family enjoys my baked goods, and I love getting feedback from them on what they've enjoyed. My coach has a daughter in middle school who apparently is quite the baker herself. At one point, she dubbed me as "mom's favorite student that I've never met."

My coach told me one day that her daughter wanted to bake with me. We found some time over the holidays and both my coach and her daughter came over to bake pumpkin s'mores bars (this was the daughter's favorite dessert to date, and she wanted to make it with me). I had a blast baking with her, and her bars turned out magnificently. I sent them home with the entire pan, minus a few samples for my family.

The pumpkin s'mores bars only used part of my can of pumpkin puree so I wanted to use the rest of it for something else and not let it go to waste. I also had a can of peaches in the pantry so I looked for a pumpkin peach muffin that I could make and finally found them on Delectable Delights. The original recipe also included a streusel topping but I omitted that in order to make these somewhat healthier.

My entire family enjoyed these muffins. Addie normally isn't a big muffin eater but scarfed this down in about 5 seconds. I told my husband that these were fairly healthy (minus the sugar, of course), and that's all Addie kept saying. "Mommy! These are healthy, right? They are good for you!" The muffins had a slightly crispy exterior, and the interiors were moist and thick like a muffin should be. If you are a peach fan, you can add more peaches to the recipe (and even the peach juice from the canned peaches if that is what you are using). You could even substitute the oil with applesauce and swap out some of the white sugar with brown sugar for more depth. All in all, these were yummy and definitely something I'd make again.

Pumpkin and peach muffins
  • 2 and 1/2 cups all-purpose or whole wheat flour (I used white whole wheat flour)
  • 2 cups sugar
  • 1 TBSP pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/8 cup vegetable oil
  • 2 cups peeled and chopped peaches (I used canned peaches)
  • 1/8 to 1/4 cup milk of choice, optional (I used about 1/4 cup of soy milk
* If you do not have pumpkin pie spice, you can make your own by combining 1/2 teaspoon of ground nutmeg, 1 teaspoon of ground ginger and 2 teaspoons of ground cinnamon

Directions
Preheat your oven to 350 degrees F.

Generously grease a standard muffin tin and set aside. (I used a silicone muffin pan and did not grease it)

In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda and salt. Set aside.

In a separate large bowl, mix together the eggs, pumpkin and vegetable oil.

Slowly fold the flour mixture into the bowl with the egg mixture. Add in the chopped peaches and combine gently. If the batter seems too dry (like mine did), add up to 1/4 cup of milk of choice (I added about 1/4 cup of soy milk).

Evenly distribute the batter to your muffin tins. Fill each well about 2/3 full.  Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins can be stored in an airtight container at room temperature for up to 5 days (or can be frozen for several weeks).

Yield: About 18 muffins

Source: Slightly adapted from Delectable Delights

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