Pumpkin Blueberry Muffins always felt like an oxymoron to me – blueberries are for summer, and pumpkin is for fall, right? But when I think of cozy baked goods, I think of fall, and when I think of the ultimate baking recipe – it’s the perfect blueberry muffin. And that’s how this hybrid recipe was born. And when I tasted it, I knew it deserved a spot on the blog. Plus, the best part? This recipe uses a whole can of pumpkin, meaning no leftovers that you have to find a creative way to use!
This is a fluffy pumpkin muffin batter, filled with perfect, juicy blueberry pockets. And since we use frozen blueberries, this is the perfect recipe for every season. I will not put limits on your pumpkin/blueberry consumption.
Table of contents
- The dry ingredients you need for this pumpkin blueberry muffin recipe
- The wet ingredients you’ll need for these Pumpkin Blueberry Muffins
- Ingredients for the optional crumble topping
- What does pumpkin do in a baking recipe?
- How to bring this blueberry muffin recipe together
- Why is this Pumpkin Blueberry Muffins recipe in grams?
- Looking for similar recipes?
- Watch the video here:
The dry ingredients you need for this pumpkin blueberry muffin recipe
The dry ingredients are standard, with a few spices thrown in to really match the subtle fall pumpkin flavor. Here is what you will need:
- 3 cups all-purpose flour, 420 grams
- 1 cup white sugar, 220 grams
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice, clove, nutmeg
The wet ingredients you’ll need for these Pumpkin Blueberry Muffins
The majority of the wet ingredients for this will be the pumpkin because we are using the whole can! Here are the wet ingredients needed for this recipe:
- 1 1/2 cup pumpkin, 1 (15-ounce) can
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup neutral oil
- 2 cups frozen blueberries, do not thaw
Ingredients for the optional crumble topping
Of course, it’s not mandatory to have a crumble topping, but if you opt for one in this recipe, it’s delicious. Here is everything you need for this super-simple, very delicious crumble topping:
- 4 tablespoons chilled butter
- 4 tablespoons brown sugar, 40 grams
- 1/2 cup all-purpose flour, 70 grams
What does pumpkin do in a baking recipe?
Now I love pumpkin because it does multiple things in baking. First, it provides structure the same way an egg would, which is why you see it as an egg replacer in many recipes. It gives lift and hold to a recipe without adding denseness, it just adds nice moisture.
The second reason I love pumpkin is because it also adds a textural element that you usually get from fats, like butter or oil. This means that we can cut down on the oil amount in the recipe, but still get a rich and moist flavor.
And of course, the last reason I love pumpkin is because of its distinct color and flavor. As soon as you add it to baking, everyone knows that this is a uniquely delicious (and seasonal!) fall snack.
How to bring this blueberry muffin recipe together
This might just be me, but I love baking because of how simple the process is. Just mix, pour and bake! Here is a step-by-step on how to make these pumpkin blueberry muffins:
- Preheat the oven to 375°F.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices.
- In another bowl, beat together the whole can of pumpkin with the eggs and vanilla.
- Add the wet ingredients to the dry, alternating with splashes of the oil to help mix. The batter will be very very thick, this is to hold the blueberries!
- Fold in the blueberries and portion into jumbo muffin tins, you want the batter to be almost to the top.
- To make the crumble topping, uses your hands to work the chilled butter in with the brown sugar and flour, crumbling everything together until you have the texture of thick, chunky crumbles. Sprinkle this on top of the muffins.
- Bake at 375°F for 35-45 minutes or until you can insert a toothpick and it comes out clean!
- Serve warm.
Why is this Pumpkin Blueberry Muffins recipe in grams?
Baking, at its core, is always a bit of a science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this muffin recipe!
Looking for similar recipes?
Here are other baking recipes from the blog that I am loving!
Watch the video here:
And that’s everything for these Pumpkin Blueberry Muffins!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Pumpkin Blueberry Muffins
Ingredients
- 3 cups all-purpose flour 420 grams
- 1 cup white sugar 220 grams
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice, clove, nutmeg
- 1 1/2 cup pumpkin 1 (15-ounce) can
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup neutral oil
- 2 cups fresh or frozen blueberries do not thaw if frozen
- 4 tablespoons chilled butter
- 4 tablespoons brown sugar 40 grams
- 1/2 cup all-purpose flour 70 grams
Instructions
- Preheat the oven to 375°F.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices.
- In another bowl, beat together the whole can of pumpkin with the eggs and vanilla.
- Add the wet ingredients to the dry, alternating with splashes of the oil to help mix. The batter will be very very thick, this is to hold the blueberries!
- Fold in the blueberries and portion into jumbo muffin tins, you want the batter to be almost to the top.
- To make the crumble topping, uses your hands to work the chilled butter in with the brown sugar and flour, crumbling everything together until you have the texture of thick, chunky crumbles. Sprinkle this on top of the muffins.
- Bake at 375°F for 35-45 minutes or until you can insert a toothpick and it comes out clean!
- Serve warm.
hi! ive been on a very restrictive diet for pcos and your recipes make eating fun again and I LOVE your recipes! I was wondering, if I cant have sugar or honey, but can have stevia, how would I alter this recipe without using a cup of sugar?
I know pumpkin can replace eggs, so I figured why not try.
I made these without eggs or blueberries (subbed choc chips) and these were PHENOMENAL. They are light and fluffy, not dense at all. And the flavor is perfect for fall.
Definitely will make many times throughout the season!!
It’s so good to know they work without eggs! And I’m so thrilled you liked them! Thank you for taking the time to leave a rating and comment – I know others will find it so helpful, and I really appreciate it <3
Thanks for your comment on making them without eggs. My daughter has anaphylactic allergy to eggs. Did you replace the egg amount with pumpkin (if so how much?) or did you just leave it out? I’d really appreciate your help. Thanks, Donna
I made these today and wow so good. I used Splenda for a low sugar version but the pumpkin is sweet and the blueberries are sweet so I think I could use a bit less Splenda for next time. In lieu of streusel topping, I sprinkled a pinch of real sugar on each for a crunchy top. Great recipe. Thanks!
I’m so glad you liked it! Thank you so much for taking the time to comment and review 🙂
These sound wonderful. I love pumpkin, spice & blueberries. I do have a question. Recipe calls for 1/4 tsp all spice clove, nutmeg. Am I correct to assume this means 1/4 tsp all spice plus 1/4 tsp clove, and 1/4 tsp nutmeg? Thank you for sharing.
Yes, that is correct – thank you for asking, I’ll amend it in the recipe to make it more clear!
These were so yummy!
I’m so thrilled you liked them! Thank you for taking the time to leave a rating and review <3
I halved the recipe and made these today, they came out perfectly! I really loved the flavor. The muffins got a beautiful domed shape from baking. They looked and tasted great.
I’m so glad you liked them! They are absolutely some of my favorites <3
absolutely delicious i made 2/3 the recipe and i couldn’t stop eating the batter. i also put just brown sugar on top next time i’ll make the streusel topping 🙂
I’m so thrilled you made it and liked it! Thank you for taking the time to leave a rating and review 🙂
Just made these and currently devouring out of the oven! Wow! I’m a very infrequent baker and don’t even think I’ve ever made muffins before. Followed directions and they are just perfect! For leftovers- would you recommend freezing finished muffins or batter?
I’m so glad you liked them! I’d recommend freezing the finished muffin – it’ll be easier to thaw and reheat, plus I’m not sure the baking leaveners will keep in frozen batter 🙂
What is the parchment paper called that you use in the video on these muffins?
I use Reynolds pre-cut!
Hi Justine! If I were to use a standard muffin tin instead of jumbo, how long would you recommend baking for? Thanks!
Hello! I would start with 20-22 minutes and then check in at 2 minute increments until they are set! I’ll update the recipe with a note for this 🙂
I saw these on Tiktok, and immediately made these. They were phenomenal, and I was able to make about 15 muffins! I will definitely be making these again.
I’m so thrilled you liked the recipe! Thank you for taking the time to leave a comment, I really appreciate it!
One of the best muffin recipes that I have ever made. Great combo. Love your content!
So thrilled you liked them! Thank you for taking the time to leave a rating and review – it means more than you know <3
These muffins are *chef’s kiss*. Who knew that the one thing blueberry muffins were missing all along was pumpkin? Well, Justine knew because these are delicious. Moist, fluffy and just the right amount of sweet. I made these in a standard tin and they were very full (like overflowing full with streusel everywhere), but they baked up perfectly.
I’m so glad you liked them!! Thank you for taking the time to leave such a nice rating and review <3
Went camping over the weekend and remembered everything except a muffin pan. Well, I had actually planned to bring an 8×8 glass baking dish bc my mom and now I always made a blueberry “cake” vs actual muffins.
Only choice was to bake this on a small *cookie sheet* and it.was.amazing.
Thank you for a new family favorite.
I’m so glad you liked them! Cookie-form and all haha 🙂
I accidentally bought sweet potato purée but they still came out great. I used apple sauce instead of oil and reduced the sugar to 2/3 cup. My toddler and I loved them!
So thrilled you liked them! And with sweet potato these sound amazing!
If in doubt, bake them! So delicious. Mother Snacks never fails us. Thank you, Justine!
I’m so glad you liked them!! Thank you for taking the time to leave a review <3333