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Pumpkin Blueberry Muffins Recipe

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This recipe for Pumpkin Blueberry Muffins is from The Fatum/Nolan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
2 cups sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups canned pumpkin
2 eggs
1/4 cup vegetable oil
1 cup fresh or frozen blueberries

Streusel Topping:
1/4 cup sugar
2 Tablespoons flour
1/2 teaspoon cinnamon
2 Tablespoons butter
Directions:
Directions:
Preheat oven to 350º and grease or paper line 24 muffin cups.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and oil in medium bowl. Add wet ingredients into dry ingredients and stir just until moistened. Gently fold in blueberries. Spoon into prepared muffin cups filling 3/4 full. Combine dry ingredients for streusel topping and cut in butter until crumbly. Sprinkle topping over each muffin.

Bake for 28-30 minutes or until toothpick comes out clean. Cool slightly on wire rack and serve warm.
Number Of Servings:
Number Of Servings:
24 muffins

 

 

 

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