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.
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
12 muffins
Ingredients
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
1
PREHEAT oven to 425°F.
2
LINE a 12-count muffin pan with paper liners and SET ASIDE.
3
PLACE 1 ½ cups all-purpose flour into a medium bowl.
4
ADD 2 ½ teaspoons pumpkin pie spice, 1 ½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5
WHISK to combine ingredients and SET ASIDE.
6
PLACE 1 cup canned pumpkin puree into a large bowl.
7
ADD 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/3 cup vegetable oil.
8
ADD 2 large eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract.
9
STIR until smooth and SET ASIDE.
10
ADD flour mixture to pumpkin mixture and STIR until well blended.
11
SET ASIDE batter.
12
PLACE 1 cup blackberries into a small bowl and MASH with a potato masher.
13
FOLD mashed blackberries into batter.
14
DIVIDE batter evenly between liners and FILL liners almost full.
15
TOP muffins with remaining whole blackberries (1 –2 per muffin).
16
BAKE 5 minutes then REDUCE oven to 350°F.
17
CONTINUE BAKING 12 – 15 minutes longer or until a toothpick inserted in center muffin comes out clean.
18
ALLOW muffins to COOL slightly in pan before removing.
19
SERVE warm or at room temperature.
