These Pumpkin Blueberry Muffins are a tasty mix of sweet pumpkin and juicy blueberries. They’re perfect for breakfast or a snack, bringing a little cheer to your day!
I love how these muffins make my kitchen smell amazing while baking. Plus, they freeze well, so I always have a yummy treat on hand for unexpected guests or snack cravings!
Key Ingredients & Substitutions
All-purpose flour: This is the main building block for the muffins. If you’re looking for a healthier option, consider using whole wheat flour. Just remember it may add a denser texture.
Pumpkin puree: Canned pumpkin is easy and convenient, but homemade puree can give a fresher taste. If you’re short on pumpkin, try substituting with unsweetened mashed banana or sweet potato for a different flavor.
Blueberries: Fresh blueberries work best, but frozen ones will do the trick if that’s what you have. Just don’t thaw them beforehand as they can stain the batter.
Applesauce: This adds moisture and reduces fat content. You can replace it with Greek yogurt for added protein or more pumpkin puree if you want a denser muffin.
Spices: Adjust these to your taste! If you like it spicier, add a bit more cinnamon or personal favorites like cardamom. Don’t be afraid to play around!
How Do I Make Sure My Muffins are Moist and Fluffy?
The key to moist and fluffy muffins lies in careful mixing. The batter should be mixed until just combined. Here are some tips:
- Combine dry ingredients in one bowl and wet in another to prevent overmixing.
- When you fold the wet mix into the dry, use a gentle hand. This keeps your muffins light and airy.
- Avoid using a mixer; instead, use a spatula for a more delicate texture.
Remember, it’s okay if there are small lumps in your batter! Over-mixing forms gluten and can make your muffins tough.
Delicious Pumpkin Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or melted butter
- 1 1/4 cups fresh blueberries (frozen can be used, do not thaw)
For the Optional Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This recipe will take about 15 minutes to prep the ingredients and 20-25 minutes to bake. You’ll then want to let the muffins cool for about 5 minutes before transferring them to a wire rack. So, in total, set aside about 45 minutes to an hour. Perfect for a cozy morning or afternoon treat!
Let’s Make Those Muffins:
1. Preheat and Prepare:
First, get your oven ready by preheating it to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup with some cooking spray or butter to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined and mixed.
3. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, applesauce, eggs, vanilla extract, and oil until you have a smooth mixture. This will be the base of your muffins!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix—you want your muffins to stay fluffy, so it’s okay if there are a few lumps!
5. Add the Blueberries:
Gently fold in the blueberries, making sure to handle them carefully to avoid smashing them. You want those beautiful bursts of berry goodness in your muffins!
6. Fill the Muffin Cups:
Fill each muffin cup about 3/4 full with the batter. This gives them room to rise beautifully in the oven!
7. Optional Streusel Topping:
If you’re adding streusel topping, mix the additional flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until you get a crumbly mixture, then sprinkle this evenly over each muffin cup.
8. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
9. Cooling Time:
Let the muffins cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Letting them cool on a rack helps keep the bottoms from getting soggy.
10. Enjoy!
Serve the muffins warm or at room temperature. They’re best enjoyed fresh, but you can store any leftovers in an airtight container for up to 3 days or freeze them for longer storage. These muffins are fantastic for breakfast, snacks, or even dessert!
With their delightful combination of pumpkin flavor and fresh blueberries, these muffins are sure to be a hit. Enjoy your baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the muffins denser. You can also try a 50/50 mix of both for a lighter texture with added nutrition.
How Can I Substitute Eggs in This Recipe?
If you’re looking for an egg replacement, you can use 1/4 cup of unsweetened applesauce, mashed banana, or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water and let sit for 5 minutes) for each egg. These alternatives work well in maintaining moisture and binding.
What’s The Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap or aluminum foil, then place in a freezer bag. They will last up to 3 months in the freezer.
Can I Use Dried Blueberries Instead of Fresh or Frozen?
Yes, you can use dried blueberries in a pinch! Just keep in mind they will add a different texture and sweetness. You may want to reduce the overall sugar in the recipe slightly to compensate for the added sweetness from the dried fruit.