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Pumpkin Blueberry Streusel Muffins Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Solid pack pumpkin||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Blueberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Streusel topping||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4478 Calories from Fat 1272
% Daily Value*
Total Fat 144 g221.1%
Saturated Fat 33.4 g166.9%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2839.9 mg118.3%
Total Carbohydrates 754 g251.4%
Dietary Fiber 21.3 g85.3%
Sugars 460.5 g
Protein 64 g127.3%
Vitamin A 774.8% Vitamin C 46.9%
Calcium 27.9% Iron 128.6%
*Based on a 2000 Calorie diet
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 two knives until mixture is crumbly.