Pumpkin and blueberry muffins

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These Pumpkin and blueberry muffins they are soft, moist and full of cozy autumn flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall!

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall! #muffkinmuffins #pumpkinblueberrymuffins #muffins #blueberrymuffins #pumpkinbreakfast #pumpkindessert #falldessert #dessert #breakfast

Pumpkin, pumpkin, who has the pumpkin?

I do of course! With a name like Pumpkin ‘N Spice, I have to make sure I give her ALL pumpkin recipes in the fall. I love pumpkin and I hope you do too!

Which brings me to the name of my blog. I am often asked how I came up with the name ‘Pumpkin Sp N Spice’, and if you read my About Gayle page, then you already know the answer. But, for those of you who haven't, I thought now would be the perfect time to share.

If I love anything Y everything pumpkin, but that's not why my blog is called that. My aunt came up with the name! Growing up, she called me "punkin" and the name stuck. From email addresses to my first AOL username (yes, I'm showing my age), pumpkin was my name of choice. So it seemed like it fit my site perfectly!

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And when I fall, I feel like I need extra creative with those pumpkin recipes. From savory dishes to those extra delicious sweets, I have them all.

And today I am sharing one of my favorite baked goods, the muffins!

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall! #muffkinmuffins #pumpkinblueberrymuffins #muffins #blueberrymuffins #pumpkinbreakfast #pumpkindessert #falldessert #dessert #breakfast

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall!

If you've been hanging around here long enough, you might remember these pumpkin and nutella muffins from three years ago. They're one of my most beloved pumpkin sweets around here, so I decided to grab the same bun, but trade the Nutella for blueberries.

And you know what? These cranberry pumpkin muffins could be my favorite type to date. Sweet, but not overly sweet and brimming with just the right amount of pumpkin flavor. And fresh blueberries give this baked product the perfect amount of flavor. If you have never tried pumpkin and blueberries together, now is the time, folks!

Like my other muffins, these are very easy to make. Only two bowls and no mixer required. That sounds great?

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall!

Some tips to remember:

  • To achieve the bakery-like look of muffins, preheat your oven to 425F and bake the muffins for 5 minutes at that temperature. Then, without opening the oven door, lower the temperature to 375F and bake at this temperature for the rest of the time.
  • If you don't want your blueberries to sink to the bottom of the muffin crust when they're baked, be sure to toss them in a little all-purpose flour. This helps cover them and keep them suspended in the dough.
  • Be careful not to over mix the dough! That will result in a dense, chewy bun, not a light, fluffy texture we're looking for.

And did I mention how beautifully these pumpkin and blueberry muffins bake? Soft, fluffy and full of flavor. Now that's my kind of bagel!

These muffins are ideal for a takeaway breakfast, quick snack, or light dessert. They also freeze wonderfully, too. I like to keep some in the freezer for when my pumpkin cravings arrive. Just let it thaw and then microwave it for an easy snack!

So if you're looking for that easy pumpkin recipe that works for both breakfast and dessert, these blueberry pumpkin muffins are. I guarantee you will receive excellent reviews from all of you pumpkin lovers!

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall! #muffkinmuffins #pumpkinblueberrymuffins #muffins #blueberrymuffins #pumpkinbreakfast #pumpkindessert #falldessert #dessert #breakfast

Looking for more pumpkin recipes? I have you covered!

  • Pumpkin Snickerdoodle Cobbler
  • Pumpkin and Spice French Toast
  • Slow Cooked Pumpkin Butter

Pumpkin and blueberry muffins

These blueberry pumpkin muffins are smooth, moist, and filled with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat is the perfect breakfast or snack for fall!

Breakfast, Dessert Course

American kitchen

Keyword Blueberry Muffin Recipe, Cornbread Muffin Recipe, Pumpkin Muffin Recipe, Pumpkin Recipe

Preparation time 10 minutes

Cook time 25 minutes

Total time 35 minutes

Calories 104kcal

Ingredients

  • 2 cups all-purpose flour

  • 1 cup of white sugar

  • ½ cup brown sugar

  • 1 teaspoon of baking powder

  • 1 teaspoon of baking soda

  • ½ teaspoon of salt

  • 1 teaspoon of pumpkin pie spices

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • 2 eggs

  • 2 teaspoons of vanilla paste or vanilla extract

  • 1½ cups of pure pumpkin

  • ¾ cup of melted coconut oil

  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 425F. Cover two 12-piece muffin pans with kitchen paper or grease well with nonstick cooking spray. Set aside.

  • In a medium bowl, combine flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

  • In a large bowl, combine the eggs, vanilla extract, squash, and coconut oil.

  • Add the flour mixture to the wet ingredients until combined, being careful not to mix too much. Gently fold the blueberries.

  • Spoon mixture into prepared muffin tin, filling 3/4 of the way for each cup.

  • Bake for 5 minutes at 425F, then, without opening the oven door, lower the temperature to 375F and bake for approximately 18-20 minutes, or until the toothpick inserted into the center of the bun comes out clean. Baking at 425F first helps achieve that high bakery-style bun.

  • Remove from the oven and let cool for 10 minutes.

Notes

Slightly adapted from my Nutella pumpkin muffins

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 23 g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2406IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1 mg

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