Blackberry Pumpkin Muffins
Time: 35 minutes
Serves: 12 muffins
Blackberry, pumpkin, and a hint of warm spice are the perfect flavor combination for fall. Tender and delicate, these muffins are especially scrumptious served warm.
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
12 muffins
Perfect for:
Finger Foods
Packable Snacks
Park Picnics
Ingredients
- 1 1/2 Cups all-purpose flour
- 2 1/2 Teaspoons pumpkin pie spice
- 1 1/2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1 Cup canned pumpkin puree
- 1/2 Cup granulated sugar
- 1/2 Cup packed brown sugar
- 1/3 Cup vegetable oil
- 2 large eggs
- 2 Tablespoons milk
- 1 Tsp. vanilla extract
- 2 package (12 ounces) Driscoll’s Blackberries, divided
Directions
- PREHEAT oven to 425°F.
- LINE a 12-count muffin pan with paper liners and SET ASIDE.
- PLACE 1 ½ cups all-purpose flour into a medium bowl.
- ADD 2 ½ teaspoons pumpkin pie spice, 1 ½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- WHISK to combine ingredients and SET ASIDE.
- PLACE 1 cup canned pumpkin puree into a large bowl.
- ADD 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/3 cup vegetable oil.
- ADD 2 large eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract.
- STIR until smooth and SET ASIDE.
- ADD flour mixture to pumpkin mixture and STIR until well blended.
- SET ASIDE batter.
- PLACE 1 cup blackberries into a small bowl and MASH with a potato masher.
- FOLD mashed blackberries into batter.
- DIVIDE batter evenly between liners and FILL liners almost full.
- TOP muffins with remaining whole blackberries (1 –2 per muffin).
- BAKE 5 minutes then REDUCE oven to 350°F.
- CONTINUE BAKING 12 – 15 minutes longer or until a toothpick inserted in center muffin comes out clean.
- ALLOW muffins to COOL slightly in pan before removing.
- SERVE warm or at room temperature.
