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
EASY PUMPKIN MUFFINS
These muffins are adapted from my popular pumpkin crumb cake muffins and aren't quite as sweet, making them the perfect "anytime" treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
BLUEBERRY STREUSEL MUFFINS
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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
STREUSEL PUMPKIN MUFFINS
Enjoy breakfast with these delightful pumpkin-gingersnaps muffins made using Gold Medal® all-purpose flour - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
- In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
- In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
- Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.
Nutrition Facts : Calories 218, Carbohydrate 38 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 213 mg
STREUSEL PUMPKIN MUFFINS
These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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