Pumpkin Blueberry Muffins
Moist, flavorful pumpkin muffins bursting with blueberries and warm spices, perfect for breakfast or snack, appealing to fall lovers and those craving a fruity, spiced treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine flour, baking soda, salt, baking powder, cinnamon, and allspice. Set aside.
- In a separate bowl, mix together the solid-packed pumpkin, Crisco, brown sugar, evaporated milk, and egg until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Gently fold in the blueberries.
- Fill muffin cups about two-thirds full with batter.
- Prepare streusel topping as desired and sprinkle over each muffin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Nutrition & Diet Analysis (per serving)
636
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Milk
Egg
Wheat/Gluten
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).
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).