Blueberry Pumpkin Muffins
35 Minutes • Servings: 12 Muffins
What you need
- 2 Cups + 1 Tablespoon Vava Vanilla Dilettoso Mix
- 2 Eggs
- 1 Cup Pumpkin Puree
- ½ Cup Coconut Oil, Melted
- ¼ Cup Milk of Choice
- 1 ¼ Cup Blueberries
- 2 Teaspoons Pumpkin pie spice
- ¼ Teaspoon Nutmeg
Hot Hot Hot
How to do it
- PREHEAT the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
- IN a medium bowl, whisk the eggs, coconut oil, milk of choice, and pumpkin puree.
- IN a separate bowl whisk your VaVa Vanilla Dilettoso mix, pumpkin pie spice.
- ADD the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
- COAT blueberries with 1 tbsp. of VaVa Vanilla Dilettoso Mix to prevent them from sinking to the bottom of the batter and fold into mixture.
- USE an ice cream scoop to divide the batter among the muffin tins.
- BAKE for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
- ENJOY once cooled and store covered in the fridge for maximum freshness!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Pumpkin has an impressive nutrient profile!Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water. It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. Studies show that vitamin A can strengthen your immune system and help fight infections.
