Pumpkin Blueberry Streusel Muffins

Happy November, Friends! I’m Rita Joy from Harbour Breeze Home. Today I’m here to tell you about one of my favorite pumpkin recipes ~ Pumpkin Blueberry Streusel Muffins.

It’s a delightful tea or coffee time treat perfect for a chilly day. Although the recipe calls for blueberries, I find these are also delicious with frozen blackberries.  The crispy streusel topping adds an extra special touch of just the right amount of sweetness with the fruit & pumpkin flavors.

I love how they can easily be mixed up by hand using just a few bowls. No fancy mixer is required for these! Here’s how to make them:

Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, Kenarry: Ideas for the Home will make a small commission at no additional cost to you so we can keep the great ideas for the home coming your way. All opinions expressed are derived from personal experience.

In a large bowl, mix together these dry ingredients:

• 2 1/2 cups flour
• 2 cups sugar
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 tsp. salt

In a second bowl, mix together these liquid ingredients:

• 1 1/4 cup pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup vegetable oil

Combine the liquid ingredients and the dry ingredients. Stir well.

Fold in 1 cup fresh or frozen blueberries.

Fill 24 greased or paper lined muffin cups 3/4 full. (**My muffin tins are pretty large, so my muffins turned out a bit smaller.)

For the streusel topping, combine:

• 1/4 cup sugar
• 2 Tablespoons flour
• 1/2 teaspoon cinnamon

Cut in 2 Tablespoons butter with a pastry blender until crumbly.

Sprinkle the crumb topping over the muffin batter.

Bake at 350 degrees for 28-30 minutes.

Cool on wire racks.

Make yourself your favorite hot beverage while they are cooling.

Sit down, relax, and enjoy the taste of your masterpiece!

Print Recipe

0 from 0 votes

Pumpkin Blueberry Streusel Muffins

Author: Rita Joy Harder

Ingredients

Dry Ingredients:

• 2 1/2 cups Flour
• 2 cups Sugar
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt

Liquid Ingredients:

• 1 1/4 cup canned pumpkin NOT pumpkin pie filling
• 2 Large Eggs
• 1/4 cup Vegetable Oil
• 1 cup fresh or frozen blueberries

For Streusel Topping:

• 1/4 cup Sugar
• 2 Tablespoons Flour
• 1/2 teaspoon Cinnamon
• 2 Tablespoons Butter

Instructions

• In a large bowl, combine the dry ingredients. In another bowl, combine the liquid ingredients. Add the liquid ingredients to the dry ingredients and stir well. Fold in the blueberries.
• Fill 24 greased or paper filled muffin tins 2/3 full with the batter.
• Mix up the streusel topping by cutting the butter into the other ingredients with a pastry blender. Sprinkle the topping over the muffin batter.
• Bake at 350 degrees for 28- 30 minutes. Yield: 24 muffins.

If you enjoyed this recipe, you might want to check out these favorites, too:

Pumpkin Chocolate Bundt Cake (perfect for holiday parties!)

How to Make Dipped Chocolates

Bacon Wrapped Stuffing Bites

While you’re here, you may also enjoy other breakfast recipes on Kenarry: Ideas for the Home, like these Baked Apple Pie Oatmeal Muffins, these Ham, Egg, Cheese and Bacon Breakfast Muffins or this Lemon Blueberry Pound Cake.

———-

Rita Joy is a home decor & lifestyle blogger at Harbour Breeze Home. She loves the challenge of making order out of chaos, and turning a house into home. Along with rearranging furniture and painting rooms, she loves to find quaint coffee shops (with yummy baked goods!).

Follow Rita Joy on Facebook, Twitter, Pinterest and Instagram.

Filed Under: Recipe Ideas Tagged With: Breakfast, Creative Team, Fall, Holiday, Pumpkin, Thanksgiving