Pumpkin Blueberry Streusel Muffins Recipes

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.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• Combine in bowl.
• Cut in 2 tbsps butter or margarine until mixture is crumbly.
• Heat oven to 350.
• Line muffin pans with liners or grease.
• Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
• Comine pumpkin, eggs and oil in medium bowl; stir well.
• Stir into flour mixture just until moistened.
• Fold in blueberries.
• Spoon batter into prepared muffin cups.
• Fill cups 3/4 full.
• Sprinkle with Streusel topping.
• Bake for 28 to 30 minutes or until wooden pick comes out clean.
• Cool slightly on wire racks.
• Serve warm.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray baking cups with cooking spray.
• In large bowl, mix 1 1/2 cups flour, 1 cup brown sugar, the baking soda, pumpkin pie spice and salt. Stir in pumpkin, buttermilk, oil and egg just until moistened. Divide batter evenly among muffin cups.
• In small bowl, mix gingersnaps, 3 tablespoons flour, 3 tablespoons brown sugar and the butter with fork until crumbly. Sprinkle evenly over batter in each cup.
• Bake 24 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Sprinkle with sliced almonds. Serve warm.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.