Created By: WifeMamaFoodie
Description
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.
- 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
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PREHEAT oven to 425°F.
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LINE a 12-count muffin pan with paper liners and SET ASIDE.
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PLACE 1 ½ cups all-purpose flour into a medium bowl.
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ADD 2 ½ teaspoons pumpkin pie spice, 1 ½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
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WHISK to combine ingredients and SET ASIDE.
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PLACE 1 cup canned pumpkin puree into a large bowl.
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ADD 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/3 cup vegetable oil.
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ADD 2 large eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract.
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STIR until smooth and SET ASIDE.
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ADD flour mixture to pumpkin mixture and STIR until well blended.
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SET ASIDE batter.
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PLACE 1 cup blackberries into a small bowl and MASH with a potato masher.
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FOLD mashed blackberries into batter.
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DIVIDE batter evenly between liners and FILL liners almost full.
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TOP muffins with remaining whole blackberries (1 –2 per muffin).
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BAKE 5 minutes then REDUCE oven to 350°F.
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CONTINUE BAKING 12 – 15 minutes longer or until a toothpick inserted in center muffin comes out clean.
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ALLOW muffins to COOL slightly in pan before removing.
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SERVE warm or at room temperature.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |