Breakfast

Pumpkin Blueberry Muffins w/ Flax Seed is for Breakfast, Snack.

Pumpkin Blueberry Muffins w/ Flax Seed takes 20 minutes to prepare.

Pumpkin Blueberry Muffins w/ Flax Seed takes 35 minutes to cook.

Pumpkin Blueberry Muffins w/ Flax Seed makes 24 servings.

The ingredients for Pumpkin Blueberry Muffins w/ Flax Seed are:

For Muffins:
1 2/3 Cup Flour
1/3 cup butter
1/2 tsp. salt
1 1/2 cup frozen blueberries
1/4 cup evaporated milk
1/2 tsp baking powder
1 Tbsp. MILLED flax seed
3 Tbsp. Water
1/2 tsp Allspice
1 tsp baking soda
1 cup brown sugar
1 tsp. cinnamon
1 cup canned pumpkin (NOT pumpkin pie)

For Streusel Topping:
2 Tbsp. flour
2 Tbsp. Sugar
1/4 tsp. Cinnamon
1 Tbsp. Butter

Here is how you make Pumpkin Blueberry Muffins w/ Flax Seed:

In a large bowl mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. In a small bowl blend pumpkin and milk. In a separate large bowl cream butter and sugar. Add flax seed and water and beat until fluffy. Alternate flour and pumpkin mixture. Beat well. Combine blueberries with 1 Tbsp. flour. Stir/Fold in. Spoon into muffin cups & sprinkle with streusel. Struesel: In small bowl combine flour, sugar and cinnamon. Cut in butter until mixture is a crumble. Bake at 350 for 35-40 min. Serving Size: Make 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user HEATHERSNYDER.

The nutritional information for Pumpkin Blueberry Muffins w/ Flax Seed is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 115.2

• Total Fat: 3.6 g
• Cholesterol: 8.7 mg
• Sodium: 139.4 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 1.0 g
• Protein: 1.6 g

The dietary needs meet for Pumpkin Blueberry Muffins w/ Flax Seed is Vegetarian