BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
PUMPKIN-BLUEBERRY STREUSEL MUFFINS
Make and share this Pumpkin-Blueberry Streusel Muffins recipe from Food.com.
Provided by Beth.B
Categories Quick Breads
Time 45m
Yield 24 Muffins
Number Of Ingredients 13
Steps:
- Combine in bowl.
- Cut in 2 tbsps butter or margarine until mixture is crumbly.
- Heat oven to 350.
- Line muffin pans with liners or grease.
- Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
- Comine pumpkin, eggs and oil in medium bowl; stir well.
- Stir into flour mixture just until moistened.
- Fold in blueberries.
- Spoon batter into prepared muffin cups.
- Fill cups 3/4 full.
- Sprinkle with Streusel topping.
- Bake for 28 to 30 minutes or until wooden pick comes out clean.
- Cool slightly on wire racks.
- Serve warm.
Nutrition Facts : Calories 165.7, Fat 3.9, SaturatedFat 1.1, Cholesterol 20.2, Sodium 144.8, Carbohydrate 31.3, Fiber 0.9, Sugar 19.8, Protein 2.1
PUMPKIN BLUEBERRY MUFFINS
Make and share this Pumpkin Blueberry Muffins recipe from Food.com.
Provided by SAHMchef
Categories Quick Breads
Time 38m
Yield 16-24 muffins, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
- Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
- Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 153.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 28.2, Sodium 231.8, Carbohydrate 33.4, Fiber 2.3, Sugar 15.2, Protein 3.5
BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS
Who knew that blueberries and pumpkin would go so well together? These pumpkin muffins are different but so good. They are slightly dense but moist and don't have a ton of blueberries but enough to know they're there. Southern Comfort adds a unique flavor to the muffin. Coarse sugar on top is a nice crunchy touch. These will make...
Provided by chris elizondo
Categories Other Breakfast
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat over to 425 degrees. Spray a muffin tin with cooking spray (I recommend using a king-size muffin tin as we are baking these to bake up high, but this will work in a regular tin as well).
- 2. In a large bowl, gently mix flour, baking powder salt, cinnamon, cloves, and nutmeg until combined.
- 3. In a medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in oil, milk, vanilla extract, and Southern Comfort. Fold in pumpkin.
- 4. Fold wet ingredients into dry and mix gently until just incorporated. The batter will be lumpy. DON'T over mix.
- 5. Fold in blueberries, giving the batter a stir or two.
- 6. Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar.
- 7. Bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown.
- 8. The heat burst at the beginning is going to make those muffin tops rise up nice and high. Enjoy!
PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS
Bursting with sweet blueberries and chocolate, these creamy flourless pumpkin blueberry cashew chocolate chip muffins are a decadent, healthy fall treat! Keep muffins in the refrigerator up to a week or freeze up to a month.
Provided by Megan Olson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
- Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 16 g, Fat 19.1 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.4 g, Sodium 219.6 mg, Sugar 5.4 g
PUMPKIN BLUEBERRY MUFFINS
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. It will look kind of like oatmeal! Spoon the mixture into a non-stick muffin pan (or use muffin cups). Don't forget to sprinkle some oats on top to make 'em look pretty! Pop them in the oven for about 25 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready! Eat one immediately, obviously.
PUMPKIN BLUEBERRY MUFFINS
How do you make a blueberry muffin even better? Add pumpkin!
Provided by Renee Pottle
Categories Breads
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Grease twelve 2½ inch muffin cups.
- In a large bowl combine flours, sugar, baking powder, salt and spices.
- In a small bowl, combine pumpkin, milk, oil, and egg,
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Divide batter among muffin cups.
- Bake for 20 minutes.
- Remove from oven. Let sit for a few minutes and then tip each muffin up on it's side.
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