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Pumpkin Blueberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 818kcal

Ingredients

Pumpkin Blueberry Muffins

  • 2 cups All-purpose flour
  • 2 TBSP Sugar
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • Pinch Salt
  • ¼ tsp Ground cinnamon (optional)
  • ¼ cup Pumpkin purée
  • 2 TBSP Milk
  • 1 TBSP Butter melted, or oil
  • 1 Egg
  • ¼ cup Blueberries fresh or frozen

Fruit

  • 1 cup Fresh fruit e.g., sliced bananas, sliced strawberries, or sliced pears, washed and prepared as needed

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190°C). Line a muffin tin with 4 liners or grease lightly.
  • Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Combine wet ingredients: In another bowl, whisk pumpkin purée, milk, melted butter, and egg until smooth.
  • Make the batter: Add dry ingredients to wet ingredients and stir gently until just combined.
  • Fold in blueberries carefully.
  • Fill the muffin tin evenly with batter.
  • Bake for 18–20 minutes, until a toothpick inserted comes out clean.
  • Cool muffins in the pan for 5 minutes, then transfer to a rack.
  • Serve pumpkin blueberry muffins with fresh fruit and milk.

Nutrition

Calories: 818kcal | Carbohydrates: 142g | Protein: 25g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 421mg | Potassium: 713mg | Fiber: 7g | Sugar: 40g | Vitamin A: 5820IU | Vitamin C: 6mg | Calcium: 407mg | Iron: 7mg