This no-fat, pumpkin muffin recipe is not a simple recipe and can take a little bit of extra time…BUT well worth it!
I shared with my neighbors and they said they were “the best muffins they have ever had!” Now that was a compliment!
My husband loves them and I have to admit, they are one of my favorites – flavorful, with a little crunchy sweet and nutty topping and beautiful looking muffins to serve to family and friends.
Pumpkin-Blueberry-Nut Muffins
July 15, 2016
Category Breakfast Dairy Free Gluten Free Muffins
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1-2/3 cup all-purpose flour (substitute = 2/3 cup flour and 1 cup almond flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 cup Solid Pack Pumpkin
- 1/4 cup undiluted evaporated milk (substitute with 1/4 cup plain or vanilla yogurt)
- 1/2 cup shortening (or substitute with 1/2 cup applesauce)
- 1 cup packed light brown sugar
- 1 egg
- 1 cup blueberries
- 1 cup chopped walnuts or pecans
- 1 tbsp all-purpose flour
Streusel Topping (recipe below)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine 1-2/3 cup flour, baking soda, baking powder, salt, cinnamon, and allspice; set aside.
- In small bowl, blend pumpkin and evaporated milk. In large mixer bowl, cream shortening and sugar. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to shortening mixture; beat well after each addition.
- Add nuts.
- Combine blueberries and 1 tablespoon flour. Gently stir into batter.
- Spoon batter into 18 greased or paper lined muffin cups, filling 1/2 full.
- Sprinkle with Streusel topping.
Streusel Topping:
- In small bowl, combine 2 tbsp all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp ground cinnamon. Using a pastry blender or 2 knives, cut in 1 tbsp butter until mixture is crumbly.
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Save money and order blanched almond flour at the Honeyville Farms on-line store.
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