Blueberry Pumpkin Muffins

4.4

(148)

119 Reviews

18 Photos

These are unexpectedly yummy. And very good for you too!

Submitted by CKLEWIS

Published on June 18, 2020

18

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Directions

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.

Nutrition Facts (per serving)

146	Calories
5g	Fat
24g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 146
% Daily Value *
Total Fat 5g	6%
Saturated Fat 3g	14%
Cholesterol 27mg	9%
Sodium 265mg	12%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	5%
Total Sugars 13g
Protein 3g	5%
Vitamin C 1mg	1%
Calcium 68mg	5%
Iron 1mg	4%
Potassium 57mg	1%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection