Peachy Pumpkin Muffin – A Healthy Choice

A few days ago Mansi invited me for AFAM (A Fruit A Month) event. My crazy schedule doesn’t encourage me much to keep up with all the events that I want to, but then I couldn’t be discourteous and ignore the invitation away as well. I also wanted to make something to take to work on Halloween. Keeping up with the theme of the season wanted that to be pumpkin.With limited time on my hand here is my ingenious (?) idea to use one recipe to conquer two purposes if you will : )

            Some Peachy facts that I gathered via Google: Peaches originated in China and spread to the west during silk trades. In China it’s believed that peach has mystical characters and brings luck, abundance and longevity. Peaches have very thin and sensitive skin and bruise easily – hence I believe the expression “bruises like a peach”. When selecting peaches, don’t look at the blush on the sides, but look at the area close to the stems. Green color near the steam indicates that they may have been picked too far before their prime to ripen properly, while creamy yellow holds the promise of a succulent treat.
A medium size peach has about only 35 calories. Peaches are great sources of Vitamin A as well as C and E. They are also a good source of fiber. Peaches are rich in phytochemicals which act as antioxidants, ridding the body of free radicals.

            I have adapted couple muffin recipes to make this one. I use alternative ingredients like whole wheat flour instead of all purpose flour and low measures of butter and oil to make it a healthier version.
Recipe here makes about 18 regular size muffins. Since I had to stretch the number I made mini muffins.
Instead of Ginger, nutmeg and cinnamon powder you can  use one tablespoon of pumpkin spice powder if you have that in the pantry.

            Here is a peachy Boo ya’ all : )

What you need2 1/2 cups  whole wheat flour /all-purpose flour
2 cups sugar
1/2 teaspoon nutmeg powder
1 teaspoon ginger powder
2 teaspoon cinnamon powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/8 cup vegetable oil
2 cup finely chopped peeled peachesTopping
1/4 cup sugar
2 tablespoons all-purpose flour / whole wheat flour
1/2 teaspoon ground cinnamon
1/4 tablespoon butter to room temperature,
1/2 cup chopped walnuts

How to make
In  bowl, sieve flour, sugar, nutmeg, ginger and cinnamon powder, baking soda and salt.
In a large bowl, combine eggs, pumpkin and oil.
Mix in in dry ingredients.
Fold in peaches.
 Fill greased or paper-lined muffin cups 3/4 full.
For topping, combine sugar, flour, cinnamon and walnuts.
Mix in butter until mixture resembles coarse crumbs.
Sprinkle small spoonful over each muffin.
Bake at 350 degrees for 30 minutes or until muffins re done.
Cool in pan for about 5 minutes and remove to a wire rack for cooling.