Pumpkin Blueberry Muffins
Delight in the warm, cozy flavors of fall with these soft and moist Pumpkin Blueberry Muffins, a perfect harmony of spiced pumpkin puree and bursts of juicy blueberries. With hints of cinnamon, nutmeg, and ginger, these muffins bring a comforting aroma to your kitchen while the fresh blueberries add a refreshing twist. Quick and easy to prepare in just 15 minutes, this recipe is ideal for breakfast, brunch, or an on-the-go snack. Each bite is flavorful, slightly sweetened with a blend of granulated and brown sugar, and balanced by the tender crumb from the simple yet satisfying batter. Perfectly baked in under 20 minutes, serve these muffins warm or at room temperature for a nutritious treat that feels indulgent yet wholesome. Try them this season and savor this delightful blend of autumnal spices with a fruity kick!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup milk
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another medium-sized bowl, whisk together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Pumpkin Blueberry Muffins!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 29.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
