Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins

(18 servings)    Printable Version
  • 1 and 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup Libby's Solid Pack Pumpkin
  • 1/3 cup undiluted Carnation Evaporated Milk
  • 1/3 cup shortening
  • 1 cup light brown sugar - packed
  • 1 large egg
  • 1 cup blueberries
  • 1 Tablespoon flour
  • Streusel (see below)
Combine the flour, baking soda, baking powder, salt, cinnamon and allspice.

Combine the pumpkin and evaporated milk until blended.

Cream shortening and 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 into batter.

Fill 18 paper-lined muffin tins 3/4 full. Sprinkle Streusel over top of muffins.

Bake in moderate oven (350 degrees) 40 minutes or until toothpick inserted in center comes out clean.

Note: For larger muffins, use 12 paper-lined muffin tins.

Streusel: Combine 2 Tablespoons flour, 2 Tablespoons sugar and 1/4 teaspoon cinnamon. Cut in 1 Tablespoon butter until mixture is crumbly.

Blueberry Pumpkin Muffins Homemade With Love

Classic recipe from a 1987 advertisement for Libby's Solid Pack Pumpkin. According to the ad, these muffins are "homemade with love."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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