Plump ripe blueberries have never tasted better than paired with delicious pumpkin spice muffins. In fact, this is now our new favorite way to eat them. This muffin recipe is based on my 97-year-old Granny’s vintage pumpkin bread recipe which is incredibly moist and delicious. And the best part — no mixer needed. All you need is a bowl and a fork. We’ve topped off these pumpkin blueberry muffins with toasted pumpkin seed crunch (our crackle topping is also really tasty here).
For this recipe, I’ve used my quick 20-minute homemade pumpkin purée, freshly ground nutmeg, homemade pumpkin pie spice, and homemade vanilla extract, but you can save even more time and use your favorite storebought. Also, even though the crushed toasted pumpkin seed crunch adds a little extra flavor and texture, you can see by the above photo, they’re just as pretty (and tasty) if you don’t add it.
Why We Love These Blueberry Pumpkin Spice Muffins:
- No mixer required (you just need a bowl and a fork)
- Full of blueberries in every bite
- Super quick to make
- Less expensive than Starbucks
- They freeze really well
- Easy for kiddos to make
- They’re perfectly pumpkin-spiced
- Use it to make pumpkin blueberry bread (it’s delicious)
Why Are My Pumpkin Spice Blueberry Muffins Dry or Dense?
Dry muffins are usually a result of a couple of things — either over-mixing the batter or baking them too long. While dense or gummy muffins can be the result of not whisking the dry ingredients well enough before adding the liquid ingredients, adding too much liquid, using too much baking powder or baking soda, or not baking them long enough.
Here are a couple of ways you can ensure your homemade pumpkin muffins are always perfectly moist.
- Always thoroughly whisk the dry ingredients together before adding any liquid (i.e. flour, baking soda, salt, pumpkin pie spice, nutmeg). This helps ensure the leavening agent (baking soda in this case) is evenly distributed and therefore enables the pumpkin muffins to properly (and evenly) rise.
- Don’t over-mix the batter. When adding the wet ingredients (i.e. eggs, oil, vanilla, and water) to the dry ingredients don’t over-mix. If you mix too vigorously, or for too long, you’ll further activate the gluten in the flour and end up with dense pumpkin muffins instead of a light, moist crumb (similar to cake).
- Don’t add too much baking soda and/or baking powder. This causes too many (and too large) air bubbles to form (from the carbon dioxide that’s produced when the leavening agent and liquid are combined). The bubbles grow too large and then deflate onto and into themselves causing muffins, cakes, and quick-breads to collapse in the center.
- Bake the muffins until a toothpick inserted into the center comes out clean. If you insert a toothpick or cake tester into the middle of the muffin and any batter is still stuck to it, the muffin has not finished baking. If you remove them too early, they’ll sink in the middle and be gummy.
Bakery-Style Blueberry Pumpkin Spice Muffin Ingredients
You just need a handful of ingredients to make blueberry pumpkin spice pumpkin muffins that are just as good as (or better than) your local bakery.
- pumpkin purée or canned pumpkin
- blueberries, fresh or frozen
- all-purpose flour (or 00 flour)
- sugar
- baking soda
- pumpkin pie spice
- freshly ground nutmeg (optional)
- salt
- vegetable oil
- vanilla extract
- eggs
- water
- toasted pumpkin seeds
- coarse raw sugar
How to Make the Best Pumpkin Spice Blueberry Muffins (from Scratch)
These bakery-style blueberry pumpkin spice muffins are super easy and quick to make. Make ahead and freeze muffins to get a headstart on your holiday baking, or for quick midweek breakfasts on the go.
- Preheat the oven to 350°F/176°C + Prep the muffin tins. Turn on the oven and line a muffin baking pan with 12 paper or foil liners and set aside.
- Measure + combine the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, pumpkin pie spice, nutmeg, and salt until well combined.
- Add the wet ingredients. Make a well in the flour mixture and add oil, eggs, water, vanilla, and pumpkin purée, and mix just until smooth. *Do not overmix.
- Add the blueberries. Dust the blueberries with a little flour until coated and shake off the excess flour and gently fold them into the batter.
- Decorate and bake the muffins. Mix together the pumpkin seed topping ingredients in a bowl. Divide the batter evenly between the muffin liners filling them 3/4 full, sprinkle them with the pumpkin seed topping, and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, Enjoy!
Blueberry Pumpkin Spice Muffins Tips & FAQ’s
Can I Freeze Homemade Pumpkin Muffins?
Yes, pumpkin muffins, pumpkin bread, and cupcakes all freeze really well. Always allow any baked good to completely cool to room temperature before wrapping it with parchment and then sustainable cling film. Place the wrapped loaves into an airtight freezer bag or another container and freeze. Defrost the muffins in the refrigerator overnight, or on the countertop for 30 minutes or so.
Can I Use Baking Powder Instead of Baking Soda in Pumpkin Muffins?
You can use baking powder instead of baking soda in this pumpkin muffin recipe. The rule of thumb for substituting baking powder with baking soda is to use 1 teaspoon of baking powder for every cup of flour called for in the recipe. I haven’t tried it, but if you do let us know in the comments how it worked out for you.
Why Did My Pumpkin Muffins Collapse, Fall, or Sink in the Middle?
Typically the collapse of quick bread or muffins, and cakes happens for a number of reasons:
- Underbaking pumpkin muffins or bread can cause it to be too moist on the inside and not adequately set up. As it cools, the “wet” middle will sink. Always make sure a toothpick or cake tester poked into the middle of the pumpkin bread comes out clean before removing it from the oven.
- Adding too much baking soda and/or baking powder causes too many (and too large) air bubbles to form (from the carbon dioxide that’s produced when the leavening agent and liquid are combined). The bubbles grow too large and then deflate onto and into themselves causing cakes and quick-breads to collapse in the center.
- Adding too much pumpkin or liquid to the batter can also make your pumpkin bread sink in the middle. If the batter has too much moisture, the air bubbles created by the leavening agent (baking soda in this case) will never be enough to help create and set the air pockets that give it the desired crumb.
Need a Few More Quick Bread Recipes?
If you love easy quick breads, you may want to try out one of our banana bread recipes (photographed above).
- Best Ever Strawberry Banana Bread Bread Cake
- Best Ever Classic Banana Bread Bread Cake
- Best-Ever Chocolate Chip Banana Bread Cake
- Easy and Moist Pistachio-Pecan Banana Nut Bread
- Super Moist Pumpkin Spice Banana Bread w/Toasted Pumpkin Seed Crunch
Looking For More Pumpkin or Holiday Recipes?
If you’re looking for more pumpkin-inspired dishes for every day or to get ready for the holidays, above are a few of our favorite recipes to make.
- Granny’s Perfect Pumpkin Bread w/Toasted Pumpkin Seeds (a Vintage Recipe)
- No-yeast Easy Skillet Pumpkin Flatbread (recipe coming this week)
- Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)
- Super Moist Pumpkin Spice Banana Bread w/Toasted Pumpkin Seed Crunch
- Pumpkin Cheesecake w/Chestnut Graham Cracker Layer
- All-Natural Kabocha Pumpkin Pie Tart w/Pecan Crunch (no canned pumpkin)
- Super Fluffy Pumpkin Spice Pancakes for Two (or a Crowd)
- Bakery Style Pumpkin Spice Pumpkin Bread (w/Toasted Walnuts)
Let’s get started!
Print
Bakery Style Pumpkin Spice Blueberry Muffins (No-Mixer Needed)
- Total Time: 40 minutes
- Yield: 12 Muffins 1x
- Diet: Vegetarian
Description
Plump ripe blueberries are perfectly paired with delicious pumpkin spice. This recipe is based on my now 97-year-old Granny’s vintage pumpkin bread recipe which is incredibly moist and delicious. We’ve topped these pumpkin blueberry muffins off with toasted pumpkin seed crunch (but our crackle topping is also really tasty here). You can even make 1 Blueberry Pumpkin Bread loaf using this recipe.
Ingredients
Muffin Batter
- 7 1/2 ounces homemade pumpkin purée (sub 1/2 can store-bought) (212g)
- 1 cup blueberries, fresh or frozen (170g)
- 1 3/4 cup all-purpose flour (240g)*see notes for correctly measuring flour below
- 1 cup plus 3 tablespoons granulated sugar (225g)
- 1 teaspoon baking soda (5g)
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt) (4.5g)
- 1 teaspoon pumpkin pie spice, or more to taste (2g)
- 1/4 teaspoon nutmeg, freshly grated or more to taste (0.25g)
- 1/2 cup vegetable oil (113g)
- 2 large eggs, room temperature (100g)
- 1/3 cup water (70g)
- 1 teaspoon pure vanilla extract (4g)
Pumpkin Seed Crunch Topping
- 1/2 cup toasted pumpkin seeds, chopped (75g)
- 2 tablespoons coarse raw sugar (30g)
- 1/4 teaspoon pumpkin pie spice or cinnamon (.5g)
- 1 tablespoon melted butter (15g) *simply omit if making this a dairy-free recipe
*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
Instructions
- Preheat the oven to 350°F/176°C + Prep the muffin tins. Turn on the oven and line a muffin baking pan with 12 paper or foil liners and set aside.
- Measure + combine the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, pumpkin pie spice, nutmeg, and salt until well combined.
- Add the wet ingredients. Make a well in the flour mixture and add oil, eggs, water, vanilla, and pumpkin purée, and mix just until smooth. *Do not overmix.
- Add the blueberries. Dust the blueberries with a little flour until coated and shake off the excess flour and gently fold them into the batter.
- Decorate and bake the muffins. Mix together the pumpkin seed topping ingredients in a bowl. Divide the batter evenly between the muffin liners filling them 3/4 full, sprinkle them with the pumpkin seed topping, and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, Enjoy!
Notes
- Substitute orange juice for the water called for in the recipe for a little bit of citrus flavor, but you don’t need to use it to make the pumpkin bread any moister. This is by far the most tender pumpkin bread recipe I’ve ever eaten.
- For all other tips for making these no-fail muffins, see the main post.
Double Batch Pumpkin Spice Muffin Ingredients (MAKES 24 to 30 Pumpkin Muffins).
- 15 ounces homemade pumpkin purée or 1 can storebought (425g)
- 2 cups blueberries, fresh or frozen (340g)
- 3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below
- 2 3/4 cups granulated sugar (550g)
- 2 teaspoons baking soda (10g)
- 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g)
- 2 1/2 teaspoons pumpkin pie spice (3-6g)
- 1/2 teaspoon nutmeg, freshly grated or more to taste (0.5g)
- 1 cup vegetable oil (227g)
- 4 large eggs, room temperature (200g)
- 2/3 cup water (140g)
- 2 teaspoons pure vanilla extract (8g)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
How to Make Easy Blueberry Pumpkin Muffins step-by-step recipe photos
