Ingredients
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2 ripe peaches
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2 1/4 cups all-purpose flour
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1/2 tsp salt
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2 tsp baking powder
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1 tsp pumpkin pie spice
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1 cup light brown sugar
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6 tbsp vegetable oil
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1 large egg
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2/3 cup whole milk
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1/2 cup chopped walnuts
Steps
1
Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. Pit and finely chop the peaches.
2
In a large bowl, whisk the flour, salt, baking powder, pumpkin pie spice, and brown sugar until well combined. In a medium bowl, beat the vegetable oil, egg, and milk. Add wet ingredients to dry ingredients, stirring to combine. Gently fold in peaches and walnuts.
3
Divide batter among muffin cups. Bake 15–20 min., until toothpick inserted into centers comes out clean. Cool on wire rack 5 min. Remove muffins from pan and cool completely. Wrap individually in plastic and freeze up to 1 month.
4
Defrost in refrigerator overnight or microwave 2 min., until no longer cold in center.
