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Easter - Pumpkin Blueberry Strusel Muffins


Pumpkin Blueberry Streusel Muffins

Add pumpkin to old-fashioned blueberry muffins for a delightful spin on a favorite American tradition.

2-1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup Libby's Solid Pack Pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen blueberries
Streusel Topping (recipe follows)

COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine eggs, pumpking and oil in medium bowl; stire 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.

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 kinves until mixture is crumbly.


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