October 06

Pumpkin Peach Muffins

Last week I mentioned that Tyler took me to an amazing pumpkin farm in Porter, a town about 45 minutes from Tulsa. Porter happens to also be the peach capital of Oklahoma, so naturally, we came home with approximately 12 too many peaches (I overexcite easily).

After eating a gallon of peach salsa and enjoying lots of fresh peaches for snacks the past few days, I hit a wall where I knew I had to make a tasty peach treat in bulk that I could give away.

The perfect fall snapshot.

The perfect fall snapshot.

Luckily, this decision coincided with me finding out about Hobby Lobby, which is basically the best place I’ve ever been in my life. It’s like every craft/decor item/holiday decoration you would ever want in your life. This Hobby Lobby is bigger than my high school campus. I legitimately went there on a whim without knowing what it was, and proceeded to walk the aisles for 2 hours. I bought nothing. I couldn’t be trusted. I knew if I got a cart, it would be over.

Anyways. Surely you don’t care about this.

Peach. Pumpkin.

Peach. Pumpkin.

The moral of the story is – I decided to bake pumpkin peach muffins. Because I had 1 million peaches, it’s fall, and I had fall themed boxes to put them in to give away to family.

I’ll just get to the recipe. These muffins are truly a naughty delight. FullSizeRender

PUMPKIN PEACH MUFFINS

INGREDIENTS:

2.5 cups whole wheat flour

2 cups white sugar

1 cup canned pumpkin

2 cups finely chopped fresh peaches (you don’t need to peel them)

2 eggs, beaten

1/8 cup coconut oil

1/4 cup almond milk (or any kind of milk)

1 tsp baking soda

1 T pumpkin pie spice

1.5 tsp cinnamon

1/2 tsp sea salt FullSizeRender

DIRECTIONS:

  1. Preheat the oven to 350 degrees, and line your muffin pan with fall themed cupcake liners (okay they don’t have to be fall themed).
  2. Whisk together the dry ingredients – whole wheat flour, sugar, pumpkin pie spice, baking soda, cinnamon and salt.

    I want to drink this mixture.

    I want to drink this mixture.

  3. In a separate bowl, combine the wet ingredients – coconut oil (melted), beaten eggs, almond milk and pumpkin.
  4. A bit at a time, add the wet ingredients to the dry, combining thoroughly. If the mix turns out too dry, you can add additional almond milk (I wound up adding one more splash).
  5. Gently fold in the chopped peaches. FullSizeRender
  6. After you’ve combined everything, carefully spoon the mixture into your muffin tins until each tin is about 2/3 way full. FullSizeRender
  7. Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean when you insert it into the center of the muffin. FullSizeRender
  8. After they’ve cooled, place the muffins in season-appropriate boxes, tie with a gold bow and distribute to your friends! Okay you don’t have to do the last part. You can eat them all by yourself. I almost did. FullSizeRender