Blueberry pumpkin muffins
Last updated 6/12/2012 1:09:29 AM. Recipe ID 36434. Report a problem with this recipe.
Title: Blueberry pumpkin muffins
Categories: Breads, Muffins, Clipping co, Low fat or
Yield: 12 Servings
1 2/3 c Flour
1 ts Baking soda
1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Allspice
1 c Firmly packed light brown
1 1/3 c Fresh pumpkin puree
2 1/2 tb Oil
1/4 c Evaporated milk
1 c Blueberries
2 tb Flour
2 tb Brown sugar
1/4 ts Cinnamon
1 tb Butter or margarine
Combine dry ingredients in a large bowl. Combine pumpkin, egg, oil and
evaporated milk in a medium bowl. Stir wet ingredients into dry
ingredients and stir just until mixture is moistened. Fold in
blueberries. Fill paper lined muffin pans and sprinkle tops with
streusel. Bake at 350 F for about 40 minutes or till a pick inserted
in the center comes out clean.
Streusel: Combine flour, sugar and cinnamon. Cut in butter until
mixture is crumbly.
Mardi's Notes: The original recipe called for 1/3 cup shortening
instead of the oil and 1 cup solid pack pumpkin. I changed to using
the oil and a smaller amount of fat to make them more heart smart and
found they made a nice moist muffin anyway, probably because of the
pumpkin. If using solid pack pumpkin, you may need to increase the
liquid a little depending on the moisture content of your flour. The
method in the original called for the shortening, sugar and egg to be
creamed together and then the dry ingredients to be added alternately
with the wet.
I accidentally baked these at 400 F for 18 minutes and they turned out
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