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Pumpkin blueberry muffins pinterest

Pumpkin Blueberry Muffins

These pumpkin blueberry muffins bring together fall's signature flavor with summer's antioxidant-rich berries for a year-round treat that defies seasonal boundaries. The natural sweetness of pumpkin allows for less added sugar, while the moisture it adds creates a perfectly tender crumb that stays fresh longer than traditional muffin recipes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Muffin Ingredients

  • 1 1/2 cups whole wheat flour can substitute all-purpose flour for a lighter texture
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup honey or maple syrup use maple syrup for vegan option
  • 1/4 cup coconut oil, melted or unsalted butter
  • 1/4 cup unsweetened almond milk any milk works
  • 1 large egg or flax egg for vegan option
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries if using frozen, do not thaw

Optional Streusel Topping

  • 1/4 cup rolled oats
  • 2 tbsp whole wheat flour
  • 2 tbsp brown sugar
  • 2 tbsp cold butter or coconut oil
  • 1/4 tsp cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Position your oven rack in the center position for the most even baking.
  • In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
  • In a separate medium bowl, whisk together the pumpkin puree, honey or maple syrup, melted coconut oil, almond milk, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Stop mixing as soon as no dry flour remains visible.
  • Gently fold in the blueberries, being careful not to crush them. If using fresh berries, try tossing them with 1 teaspoon of flour first to prevent them from sinking.
  • If making the optional streusel topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingertips until the mixture resembles coarse crumbs.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If using the streusel, sprinkle it evenly over the tops of the muffins.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door during the first 15 minutes of baking.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For lower sugar content: Reduce the honey/maple syrup to ¼ cup and add ¼ teaspoon of stevia or monk fruit extract.
For gluten-free version: Replace the whole wheat flour with a 1:1 gluten-free flour blend plus ½ teaspoon xanthan gum.
For dairy-free/vegan: Use maple syrup, plant-based milk, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
These muffins freeze exceptionally well for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag.

Nutrition

Calories: 165kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 15mgSodium: 150mgFiber: 3gSugar: 11g
Keyword Pumpkin Muffins, Blueberry Muffins, Healthy Muffins, Fall Baking
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