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

Scale

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.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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