Pumpkin Blueberry Muffins

Fall is here and its pumpkin season!  It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.

Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.

These pumpkin blueberry muffins make for an ideal autumn indulgence.

Print Recipe

Pumpkin Blueberry Muffins

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

dessert

Cuisine

American

Keyword

pumpkin blueberry muffins

Servings

LARGE MUFFINS MetricUS Imperial

Ingredients

Muffins

• 1 2/3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 cup pure pumpkin puree
• 1/4 cup milk
• 1/2 cup butter,
• 1 cup light brown sugar, packed
• 1 large egg
• 1 cup fresh OR frozen blueberries
• 1 Tbsp flour

Topping

• 3 Tbsp rolled oats,
• 3 Tbsp flour
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 Tbsp butter, cold, unsalted
• 1/4 cup pepita seeds

Course dessert Cuisine American Keyword pumpkin blueberry muffins Servings LARGE MUFFINS MetricUS Imperial Ingredients Muffins 1 2/3 cups flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp allspice 1 cup pure pumpkin puree 1/4 cup milk 1/2 cup butter, 1 cup light brown sugar, packed 1 large egg 1 cup fresh OR frozen blueberries 1 Tbsp flour Topping 3 Tbsp rolled oats, 3 Tbsp flour 2 Tbsp brown sugar 1/2 tsp cinnamon 1/2 tsp salt 3 Tbsp butter, cold, unsalted 1/4 cup pepita seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Muffins

1. Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
2. In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
3. In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
4. Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.

Topping

1. In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.

Baking

1. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.

Recipe Notes

• If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.