Blueberry Pumpkin Muffins
35 Minutes • Servings: 12 Muffins • 85 g
Tender pumpkin muffins bursting with juicy blueberries and warm fall spices. Protein amounts per recipe are estimates based on standard dairy products. Actual amounts may vary depending on the ingredients and brands used.
What you need
- 2 Cups + 1 Tablespoon Vava VanillaDilettoso 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
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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?
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.
