Pumpkin Blueberry Muffins

7 Feb

I have not had a chance to go to grocery store all week long. I keep few ingredients in hand, but typically I prefer to buy as needed.  My husband wanted to have something for breakfast that he could take a long. We do not even have  peanut butter or bread around. I searched my sparse pantry and fridge and found enough ingredients to make muffins. Sometimes desperation brings good ideas. I had left over can of pumpkin from Thanksgiving in the pantry and blueberries in the fridge, therefore the perfect take along breakfast was created and extra for few more days.

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 nutmeg
  • 1 cup 100% pure pumpkin
  • 1/4 cup fat free milk or dairy free milk
  • 1/4 cup egg substitute
  • container of fat free plain creek  yogurt
  • 3/4 cup packed light brown sugar
  • 1 1/2 fresh blueberries

Mix all of the wet ingredients together in a large bowl. Mix the wet ingredients together. Pour the wet mixture into the large bowl and stir to blend. Carefully fold the blueberries into the mix. Spray the muffin tin with cooking spray or line with muffin paper. Fill each cup just about to the top. Bake in 350 -370 degree oven 10 min.





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