Pumpkin Blueberry Muffins Recipe

Name: Pumpkin Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 cup White Sugar; 1/2 cups Brown Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Cloves; 2 Eggs; 2 teaspoons Vanilla Bean Paste Or Vanilla Extract; 1-1/2 cup Pure Pumpkin; 3/4 cups Melted Coconut Oil; 1 cup Fresh Or Frozen Blueberries

Servings: persons

2 cups All-purpose Flour
1 cup White Sugar
1/2 cups Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Cloves
2 Eggs
2 teaspoons Vanilla Bean Paste Or Vanilla Extract
1-1/2 cup Pure Pumpkin
3/4 cups Melted Coconut Oil
1 cup Fresh Or Frozen Blueberries

1
Preheat oven to 425u00b0F. Line two 12-count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
2
In a medium bowl, combine flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3
In a large bowl, whisk eggs, vanilla extract, pumpkin, and coconut oil. Stir flour mixture into wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries.
4
Spoon mixture into prepared muffin pan, filling 3/4 of the way full for each cup. Bake for 5 minutes at 425u00b0F, then, without opening oven door, lower temperature to 375u00b0F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425u00b0F first helps to achieve that high, bakery style muffin.
5
Remove from oven and let cool for 10 minutes. Enjoy!

1008

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 cup White Sugar, 1/2 cups Brown Sugar, 1 teaspoon Baking Powder, and more.

Yes, Pumpkin Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Blueberry Muffins

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