Blueberry Pumpkin Muffins
237
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.
Ingredients
| 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
puree |
|
| ¼ | cup |
evaporated milk
|
|
| ⅓ | 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
|
|
Directions
(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.
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?
