Blueberry Pumpkin Muffins
Moist blueberry pumpkin muffins with a cinnamon streusel topping, perfect for breakfast or snack, combining fruity, spicy flavors with tender crumb for all occasions.
Ingredients
Instructions
- Combine baking powder, baking soda, cinnamon, allspice, salt, and flour.
- Combine pumpkin and evaporated milk until blended.
- Cream shortening and brown sugar in a large mixer bowl.
- Add egg; beat until mixture is fluffy.
- Add flour mixture alternately with pumpkin mixture, beating well after each addition.
- Combine blueberries and flour.
- Gently stir blueberries into the batter.
- Fill 18 paper-lined muffin tins 3/4 full.
- Sprinkle streusel over the top of the muffins.
- Bake in a moderate oven (350° F) for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For moist muffins, avoid overmixing the batter once the wet and dry ingredients are combined. If you don’t have shortening, you can substitute with unsalted butter or coconut oil. If you prefer a sweeter muffin, consider adding an extra tablespoon of brown sugar. Additionally, feel free to use frozen blueberries, but make sure to fold them in gently to prevent color bleeding.
Serving Suggestions
These Blueberry Pumpkin Muffins are delightful for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey. They also pair beautifully with a cup of coffee or tea. For a fun twist, try them alongside a scoop of vanilla ice cream for dessert, similar to the indulgence found in Cherry Chip Brownies.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pumpkin Muffins contains roughly 211 calories, with 3g protein, 34g carbohydrates, and 7g fat. It is a good source of vitamin A (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it is well-cooked and pureed to avoid excess moisture. For best results, roast or steam the pumpkin, then blend it until smooth before measuring it out for the recipe.
What should I do if I can't find streusel?
If you can't find streusel, you can easily make your own by combining equal parts flour, brown sugar, and butter until crumbly. You could also skip it altogether for a simpler muffin or top with a sprinkle of oats for a healthier twist.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for proper texture. The muffins should turn out equally delicious, allowing everyone to enjoy these treats, including those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).