Pumpkin Blueberry Streusel Muffins
|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)|
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.