Ingredients
- 1 cup canned pumpkin, packed
- ¾ cup sugar
- ¼ cup orange juice
- 2 large eggs
- ¼ cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup fresh or frozen blueberries, not thawed
- 1 - 8 oz package of cream cheese softened
- ¼ cup honey
- ½ teaspoon vanilla
- ½ tablespoon milk
Directions
Blueberry Pumpkin Muffins- Preheat oven to 350 degrees.
- Apply non-stick cooking spray to muffin tins.
- In a large bowl, beat pumpkin, sugar, orange juice, eggs and oil until smooth; about 1 minute.
- In a small bowl, stir flour, baking powder, salt, ground cinnamon and nutmeg. Add to pumpkin mixture. Stir until combined. Stir blueberries into batter and spoon evenly into muffin tins.
- Bake until a toothpick inserted into center comes out clean, about 30-35 minutes.
- Cool tin on a rack for 5 minutes. Remove from muffin tin to cool completely.
- Optional, drizzle with honey cream cheese topping (recipe follows).