Breads
KEY INGREDIENTS
INGREDIENTS
- ●1 2/3 cups all-purpose flour
- ●1 teaspoon baking soda
- ●1/2 teaspoon baking powder
- ●1/2 teaspoon salt
- ●1 1/4 teaspoons ground cinnamon, divided
- ●1/2 teaspoon ground allspice
- ●1 cup LIBBY'S® 100% Pure Pumpkin
- ●1/4 cup 2% milk
- ●1/2 cup (1 stick) butter, softened
- ●1 cup packed light brown sugar
- ●1 large egg
- ●1 cup fresh or frozen blueberries
- ●3 tablespoons all-purpose flour, divided
- ●2 tablespoons granulated sugar
- ●1 tablespoon butter
MAKE IT
Step 1
Preheat oven to 350° F. Paper-line or grease 12 regular muffin cups.
Step 2
Combine 1 2/3 cups flour, baking soda, baking powder, salt, 1 teaspoon cinnamon and allspice in large bowl. Combine pumpkin and milk in another small bowl. Beat 1/2 cup butter and brown sugar in large mixer bowl until creamy. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to butter mixture; beating just until blended. Combine blueberries and 1 tablespoon flour in small bowl. Stir gently into mixture.
Step 3
Spoon batter gently into prepared muffins cups.
Step 4
Combine remaining 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar and remaining 1/4 teaspoon ground cinnamon in small bowl. Using a fork, cut in 1 tablespoon butter until mixture is crumbly. Spoon over batter.
Step 5
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool. Store muffins in covered container.
