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Blueberry Pumpkin Muffins presented by Green Cape Cod Bed & Breakfast
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1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup evaporated milk
1 cup pumpkin
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tablespoon flour
Streusel
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Combine first six ingredients. Combine pumpkin and evaporated milk until
blended. Cream shortening and sugar in large mixing 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 muffin tins 3/4 full or 6 muffins in
extra large tins. Sprinkle streusel over top of muffins. Bake in
electric oven 350 degrees for 40 minutes or in convection oven 325 degrees
for 30 minutes until toothpick inserted in center comes out clean.
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Green Cape Cod Bed & Breakfast
Tacoma, Washington
At the Green Cape Cod B&B we offer you ultimate comfort and hospitality with all the amenities of a full service hotel.
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Click here for pictures and information about the inn.
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More Recipes
Muffins
| Other Desserts
| Pumpkin
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