Libbys Blueberry Pumpkin Muffins Food

LIBBY'S PUMPKIN MUFFINS

Libby's Pumpkin Muffins image

These muffins are amazing! The recipe is from a can of Libby's pumpkin. We absolutely love these things! It is hard to eat just one!

Provided by superblondieno2

Categories Quick Breads

Time 55m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

Ingredients

2 eggs, slightly beaten
2 3/4 cups sugar
3/4 cup oil
1 tablespoon oil, also
1 (15 ounce) can pumpkin puree
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon allspice
5 tablespoons flour
5 tablespoons sugar
3/4 teaspoon cinnamon
3 tablespoons butter

Steps:

For streusel: combine 5 tbsp flour, 5 tbsp sugar, 3/4 tsp cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
Combine eggs, sugar, all of the oil, and pumpkin in a mixer bowl. Mix well.
Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a different bowl
Add flour mixture to the pumpkin mixture. Combine just until blended.
Fill greased or lined muffin tins.
Sprinkle 2 teaspoons streusel over the top of each muffin.
Bake in an oven preheated to 350° for 35 minutes.

Nutrition Facts : Calories 271, Fat 9.5, SaturatedFat 2.1, Cholesterol 21.4, Sodium 218.8, Carbohydrate 44.3, Fiber 0.9, Sugar 25.9, Protein 3.1

BLUEBERRY PUMPKIN MUFFINS

Blueberry Pumpkin Muffins image

These are unexpectedly yummy. And very good for you too!

Provided by CKLEWIS

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g

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