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Pumpkin Blueberry Streusel Muffins

Diet.Chef's picture
Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Granulated sugar 2 Cup (32 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 (8 tbs)
  Blueberries 1 Cup (16 tbs) (Fresh Or Frozen)
  Streusel topping 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg141%

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

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Pumpkin Blueberry Streusel Muffins Recipe