Pumpkin Blueberry Streusel Muffins

These Pumpkin Blueberry Streusel Muffins are the ultimate fall treat, combining the warm, spiced comfort of pumpkin with the bright, juicy pop of fresh blueberries. The batter is incredibly moist and tender, infused with aromatic pumpkin pie spice, while the crumbly buttery streusel topping adds a delightful textural contrast and a hint of cinnamon sweetness. Perfect for cozy weekend breakfasts, holiday brunches, or as a sweet snack with coffee, these muffins bring a taste of autumn to your kitchen. They bake up golden and fragrant, making them irresistible straight from the oven. Simple to mix together, this recipe is a crowd-pleaser that captures the essence of the season in every bite.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 18

Calories: 276

Dietary: Vegetarian

Description

These Pumpkin Blueberry Streusel Muffins are the ultimate fall treat, combining the warm, spiced comfort of pumpkin with the bright, juicy pop of fresh blueberries. The batter is incredibly moist and tender, infused with aromatic pumpkin pie spice, while the crumbly buttery streusel topping adds a delightful textural contrast and a hint of cinnamon sweetness. Perfect for cozy weekend breakfasts, holiday brunches, or as a sweet snack with coffee, these muffins bring a taste of autumn to your kitchen. They bake up golden and fragrant, making them irresistible straight from the oven. Simple to mix together, this recipe is a crowd-pleaser that captures the essence of the season in every bite.

Ingredients

All-purpose flour
Granulated sugar
Pumpkin pie spice
Baking soda
Salt
Eggs
Libby's solid pack pumpkin
Vegetable oil
Fresh or frozen blueberries
Granulated sugar
All-purpose flour
Ground cinnamon
Butter

Directions

1
Preheat oven to 350°F (175°C). Line 18 muffin cups with paper liners or grease well.
2
In a medium bowl, whisk together the streusel ingredients: sugar, flour, and cinnamon.
3
Cut in the cold butter into the streusel mixture using a pastry blender or two knives until crumbly. Set aside.
4
In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt.
5
In a separate medium bowl, whisk together the eggs, pumpkin puree, and vegetable oil until smooth.
6
Pour the wet pumpkin mixture into the dry flour mixture and stir gently until just combined; do not overmix.
7
Gently fold in the blueberries, being careful not to crush them.
8
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9
Sprinkle the streusel topping evenly over the top of each muffin.
10
Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
11
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 18 muffins

Amount Per Serving
Calories 276kcal

% Daily Value *
Total Fat 7.3g12%
Saturated Fat 1.7g9%
Cholesterol 19.5mg7%
Sodium 450mg19%
Total Carbohydrate 47.5g16%
Dietary Fiber 0.9g4%
Sugars 25.4g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pumpkin-blueberry-streusel-muffins/