Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
146 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Step 2
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.
Step 3
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Ingredients
1 egg
½ cup milk
¾ teaspoon salt
½ teaspoon ground cinnamon
2 teaspoons baking powder
¾ cup quick cooking oats
⅔ cup white sugar
¾ cup all-purpose flour
¼ cup butter, melted
½ cup canned pumpkin
½ teaspoon nutmeg
¾ cup fresh blueberries or frozen blueberries, thawed
