Spiced Pumpkin Blueberry Muffins made with Libby's® Pumpkin & Nestlé® Carnation® Evaporated Milk
| Yield | 120 (3 oz.) muffins |
| Serves | 120 |
| Preparation time | 5-7 minutes |
| Baking time | 20-30 minutes |
| Qty | Unit | Ingredient |
| 1.5 | lb | Vegetable oil |
| 2.5 | lb | Granulated sugar |
| 3.5 | lb | Brown sugar |
| 24 | oz | Eggs |
| 106 | oz | Libby's® Pumpkin |
| 1.5 | qt | Nestlé® Carnation® Evaporated Milk |
| 5 | lb | All purpose flour |
| 2 | oz | Baking soda |
| 2.5 | oz | Salt |
| 0.5 | oz | Baking powder |
| 1 | tbsp | Cinnamon, ground |
| 1 | tsp | Ginger, dried powdered |
| 3 | lb | Blueberry |
| 1 | lb | Granulated sugar |
| 2 | tbsp | Cumin, ground |
| 8 | oz | Butter, salted |
| 12 | oz | All purpose flour |
Preparation Steps
- In a mixer, cream shortening, sugar and light brown sugar for 5 minutes, using a flat beater.
- Add eggs, Pumpkin and Evaporated Milk. Mix on low speed until blended.
- In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon and ginger. Add to pumpkin mixture. Mix on low speed until blended. Fold in blueberries.
- Grease muffin pans or line with paper baking cups. Portion batter into pans with a No. 12 scoop.
- In a separate bowl, combine sugar, cinnamon and butter. Add flour and mix until mixture resembles coarse crumbs. Sprinkle on top of muffins before baking.
- Bake as follows: Convection oven - 300°F for 24-28 minutes OR Conventional oven - 350°F for 25-30 minutes.
