Blueberry Pumpkin Crumble Muffins
Nutrition
Calories: 237kcal | Carbohydrates: 43g | Protein: 2g | Fat: 6g
Pumpkin and blueberry don’t sound like they go together, but this recipe makes me think they do! The pumpkin puree is used instead of egg and keeps the muffin so moist. But honestly, the crumble top is actually why we eat muffins.
Servings
Ingredients
Muffins
- 1 cup Pumpkin Puree not pumpkin pie filling
- 1 1/2 cup Blueberries
- 1 cup Brown Sugar
- 1 1/2 cup Flour
- 1/4 cup Vegan Butter melted
- 3 tbsp Soy Milk unsweetened
- 1 tbsp Ground Flaxseed
- 1 tbsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
Instructions
Muffins
- Preheat oven to 350 F (177 C).
- Melt butter (in microwave).
- In a large bowl, combine melted butter, sugar, milk, ground flaxseed, and vanilla; mix well.
- Mix in pumpkin puree.
- Slowly add in dry ingredients - flour, baking powder, baking soda, salt, cinnamon. Combine well.
- Fold in blueberries.
- Scoop into muffin tin; should make 12 muffins.
Crumble Top
- Melt butter.
- Combine with flour, sugar, salt, cinnamon and salt.
- Divide amongst 12 muffins, smooshing onto top of muffin as a topping.
- Bake for 20 - 24 minutes; toothpick should come out clean.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Blueberry Pumpkin Crumble Muffins
Did you make this recipe?Mention @proteindeficient.vegan
