Friday, November 22, 2013

HOLIDAY PUMPKIN PIE AND WILD BLUEBERRY MUFFINS

***FIRST OF ALL!, HAPPY BIRTHDAY TO MY PARTNER IN BAKING CRIME, FAYE.  . FAYE , I CANNOT SAY HOW MUCH I LOVE YOU . YOUR FRIENDSHIP IS ONE OF THE THINGS I VALUE MOST IN MY LIFE. . TO MANY HAPPY  YEARS AHEAD OF GREAT FRIENDSHIP AND AMAZING BAKING.  !!!!*****
 
 

I've been craving pumpkin! It's everywhere this time of year; pumpkin pie, pumpkin bread, pumpkin ice cream and who can forget the famous Pumpkin Latte at Starbucks! To help satisfy my pumpkin craving, I baked these delicious pumpkin muffins to go with my Pumpkin Latte. I know, it is a bit overboard, but I love pumpkin! 

I found this recipe and added a few of my special touches to come up with this Holiday Pumpkin Pie Wild Blueberry muffin.  It satisfies every pumpkin craving you may have - moist, full of pumpkin flavor and just plain delicious!

Whether your craving pumpkin or just looking for a recipe for a delicious muffin, give this recipe a try!
 
Enjoy!!

Pumpkin and Wild Blueberry Muffins
Makes 12 regular size muffins

Muffin Ingredients:
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup solid pumpkin
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup light brown sugar
1 large egg
1 cup of frozen wild blueberries defrosted and drained
2 tablespoons flour (for tossing with the blueberries)

Streusel Ingredients:
2 tablespoons all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 tablespoon butter



Directions

Preheat oven to 350f

1. Line 12 muffin cups with paper liners
2. In a medium bowl, combine flour, baking soda, baking powder, salt , cinnamon, pumpkin spice and set aside


3. In a small bowl, combine the pumpkin and milk set aside




4.  With a standing mixer or hand mixer, beat the butter and sugar together. Add vanilla and Egg.








5. Add flour mixture and pumpkin to the butter mixture in two aparts. Start with the flour and send with the pumpkin mixture.






















6. Add two tablespoons of flour to the frozen blueberries. Toss until they are coated. Gently fold the blueberries into the batter, being careful not to crush the blueberries


































7. Spoon the filling into each  lined muffin cup



8. Top each muffin with 1-2 tablespoons of the streusel




9. Bake for 30 minutes or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool.



Directions for Streusel:

Take 2 tablespoons flour, 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon and 1/4 teaspoons pumpkin pie spice. Add 1 tablespoon of cold butter.  You can make the crumb with either a fork, and press down until you create a crumb or use a food processer and pulse until the crumb in created.








6 comments:

  1. Looks wonderful! I never thought about a pumpkin/blueberry combination.

    ReplyDelete
  2. I'm trying to decide what to make for my dog's vet & staff for Thanksgiving. This might be it! Thanks for sharing!!

    ReplyDelete
  3. What a nice gesture! I'm sure they'll love it!

    ReplyDelete
  4. You ladies are so inspiring! Thanks for all of the wonderful and delicious recipe's!! You Rock!!!! : ) << Ms. Sheila>>

    ReplyDelete