Pumpkin Blueberry Streusel Muffins Recipe
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Pumpkin Blueberry Streusel Muffins
2 1/2 cup all-purpose flour
2 cup granulated sugar
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup libby's® solid pack pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen blueberries
STREUSEL TOPPING
1/3 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
2 tbsp butter
COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large
bowl. Combine eggs, pumpkin and oil in medium bowl; stir into flour
mixture just until moistened. Fold in blueberries. Spoon batter into 18
greased or paper-lined muffin cups, filling 3/4 full. Sprinkle with
Streusel Topping.
BAKE in preheated 350°F oven for 30 to 35 minutes or until wooden pick
inserted in center comes out clean. Cool in pans on wire racks.
Makes 18 muffins.
For Streusel Topping: COMBINE 1/3 cup granulated sugar, 3 tablespoons
all-purpose flour and 1/2 teaspoon ground cinnamon in medium bowl. Cut in
2 tablespoons butter with pastry blender or 2 knives until mixture is
crumbly.
Source:
"Best Ever Cookies, Nestle Toll House"
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Per Serving (excluding unknown items): 242 Calories; 8g Fat (29.6% calories
from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2
Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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