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Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins Blueberry Pumpkin Muffins

First definitely agree with first review, and these muffins turned out fluffy, buttery and moist, and every bite just felt like melting in the mouth. If you are looking for a pumpkin muffin recipe, this is the one, and you will be so pleased by the result.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
1 cup pumpkin
¼ cup evaporated milk
cup vegetable shortening
1 cup brown sugar, light
firmly packed
1 each eggs
1 cup blueberries
1 tablespoon all-purpose flour
Streusel topping
2 tablespoons all-purpose flour
2 tablespoons sugar
¼ teaspoon cinnamon
1 tablespoon butter


(Combine Streusel Topping ingredients until crumbly) Combine first 6 ingredients.

Combine pumpkin and evaporated milk, until well blended.

Cream shortening and sugar in large mixer bowl.

Add egg, beat until mixture is fluffy.

Add flour mixture alternately with pumpkin mixture, beating well after each addition.

Combine blueberries and flour.

Gently stir into batter.

Fill 12 large paper-lined muffin cups ¾ full.

Sprinkle streusel over top of muffins.

Bake in moderate oven (350 F) 40 minutes or until toothpick inserted in center comes out clean.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 10915% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 160mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 6g
Vitamin A 65% Vitamin C 4%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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