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These Pumpkin Blueberry Muffins are soft, moist and bursting with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat makes the perfect fall breakfast or snack!
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5 from 3 votes

Pumpkin Blueberry Muffins

These Pumpkin Blueberry Muffins are soft, moist and bursting with cozy fall flavors. Packed with sweet pumpkin and juicy blueberries, this easy treat makes the perfect fall breakfast or snack!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry muffin recipe, corn bread muffin recipe, pumpkin muffin recipe, pumpkin recipe
Servings: 24 muffins
Calories: 104kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • cups pure pumpkin
  • ¾ cup melted coconut oil or vegetable oil
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
  • In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
  • Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full.
  • Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.

Notes

Lightly adapted from my Pumpkin Nutella Muffins

Nutrition

Serving: 1muffin | Calories: 104kcal | Carbohydrates: 23g | 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: 1mg