The pumpkin blueberry muffins They are a great alternative for breakfast. They are also very comfortable so that the little ones can enjoy a sweet snack at recess. They are a sweet snack, yes, but we know both their ingredients and the way they have been cooked, unlike the ones we buy.
Pumpkin is an ingredient that we generally integrate in savory recipes, but with which they can be made great desserts. These pumpkin muffins are fantastic on their own, but if we also incorporate blueberries, we will be adding an extra serving of fruit to the composition.
Pumpkin Blueberry Muffins
Pumpkin and blueberry muffins are a great alternative as a breakfast or snack for the little ones and not so little ones.
Author Maria
Recipe type: Dessert
Rations: 12
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 cup all-purpose flour
- ½ cup of whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (Royal)
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon of salt
- ⅛ teaspoon ground cloves
- 200 g. white sugar
- 50 g. brown sugar
- 250 ml. pumpkin puree (microwaved pumpkin)
- 125 ml. by buttermilk
- 30 ml. sunflower oil
- 1 large egg
- ⅔ cup dried cranberries
Preparation
- We preheat the oven to 180ºC.
- We mix the sifted flour with the rest of the dry ingredients: baking soda, levadora, ginger, cinnamon, salt and cloves.
- We beat in a bowl the sugar with the pumpkin puree, the oil and the buttermilk until obtaining a homogeneous mass.
- With a spatula we integrate the reserved dry ingredients and the blueberries.
- We fill the molds metallic with paper capsules and we fill these with the dough until filling ⅔ of them.
- Bake 20 minutes or until muffins are tender.
- We remove from the oven, unmold on a rack and wait for them to cool.