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:
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!
- 2 1/2 cups Flour
- 2 cups Sugar
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/4 cup canned pumpkin NOT pumpkin pie filling
- 2 Large Eggs
- 1/4 cup Vegetable Oil
- 1 cup fresh or frozen blueberries
- 1/4 cup Sugar
- 2 Tablespoons Flour
- 1/2 teaspoon Cinnamon
- 2 Tablespoons Butter
- 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!)
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.
