Pumpkin Blueberry Streusel Muffins Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Pumpkin pie spice | 1 Tablespoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 | |
| Solid pack pumpkin | 1 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Frozen blueberries | 1 Cup (16 tbs) | |
| Streusel Topping | ||
Directions
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 two knives until mixture is crumbly.
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.
Chef
