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Pumpkin Blueberry Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Servings 2
Calories 832kcal

Ingredients

Pumpkin Blueberry Muffins

  • 2 cups All-purpose flour
  • ¼ tsp Baking soda
  • ¼ tsp Baking powder
  • ¼ tsp Ground cinnamon
  • ⅛ tsp Ground nutmeg
  • pinch Salt
  • 1 Egg
  • ⅓ cup Pumpkin puree canned
  • 2 TBSP Brown sugar or maple syrup
  • 2 TBSP Vegetable oil or melted butter
  • ½ tsp Vanilla extract
  • ¼ cup Blueberries fresh or frozen (do not thaw if frozen)

Fruit

  • 2 cups Fresh fruit e.g. apple slices, grapes, or berries

Milk

  • 16 oz Milk your choice
US Customary - Metric

Instructions

  • Preheat & Prep Pan: Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease the cups.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.
  • Mix Wet Ingredients: In a separate bowl, whisk together egg, pumpkin purée, brown sugar (or maple syrup), oil or melted butter, and vanilla extract.
  • Combine Wet & Dry: Add dry ingredients to the wet mixture. Stir gently until just combined—do not overmix.
  • Add Blueberries: Gently fold in blueberries. (If using fresh, toss them in a little flour first to prevent sinking.)
  • Fill & Bake: Divide batter evenly among the muffin cups. Bake at 350°F for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
  • Serve the muffins with fruit and milk. Enjoy!

Nutrition

Calories: 832kcal | Carbohydrates: 159g | Protein: 25g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 327mg | Potassium: 833mg | Fiber: 9g | Sugar: 53g | Vitamin A: 7568IU | Vitamin C: 9mg | Calcium: 376mg | Iron: 8mg