Spiced Pumpkin Blueberry Muffins made with Libby's® Pumpkin & Nestlé® Carnation® Evaporated Milk

MODERN-BAKING

Mon, 2012-01-23 11:47

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.

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