Pumpkin Peach Muffins

Written by Published on in Bread, Muffins

(15 to 20 minutes at 425F)

Ingredients

  • 4 ½ c flour
  • 1 ½ c pumpkin puree (1 – 14 oz. Can)
  • 1 ½ c unsweetened crushed pineapple, or peach chunks, or mango chunks
  • 2 c sugar
  • 3 large eggs, beaten lightly
  • 6 tsp baking powder
  • 1 ½ c milk
  • 2 tsp salt
  • ¾ c melted butter
  • 1 ½ tsp cinnamon
  • 1 ½ tsp nutmeg

Directions

  1. Preheat Oven to 425F
  2. In a large bowl, combine all liquid ingredients including fruit.
  3. In another bowl, combine dry ingredients.
  4. Add dry ingredients to wet ingredients and stir just until moistened.
  5. Spoon into muffin cups 7/8 full.
  6. Sprinkle with brown sugar.
  7. Bake for 15 to 20 minutes
  8. Do not use dark muffin tins as it will burn.



Thanks to Pam Alloway for the recipe!

Leave a Comment