Whole Wheat Pumpkin Blueberry Muffins
User Reviews
4.6
Whole Wheat Pumpkin Blueberry Muffins
Description
These muffins use whole wheat flour alongside warm spices like cinnamon, nutmeg, and allspice, giving them a warmly spiced flavor profile. Pumpkin puree brings moisture and subtle earthiness, while blueberries add bursts of juicy tartness. The inclusion of buttermilk and coconut oil ensures the crumb is moist but not heavy, balancing density typical of whole wheat baked goods.
The method involves gentle folding to avoid overmixing, preserving a light texture even with whole wheat flour. Baking until a toothpick comes out clean results in muffins with lightly springy tops and soft interiors. The natural sweetness comes mainly from brown sugar, offering a moderate sweetness level that can be adjusted.
This recipe is flexible with flour types: hard white wheat flour provides a lighter crumb compared to red wheat’s heartiness. Buttermilk can be substituted with yogurt or sour cream if desired. These muffins make a practical breakfast or snack option when paired with tea or coffee.
Ingredients
- 1 ⅔ cups whole wheat flour see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 cup pumpkin puree not pumpkin pie filling, canned
- ¼ cup buttermilk see note
- 4 tablespoons coconut oil melted, or butter
- ¾ cup brown sugar see note
- 1 egg large
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
- In another bowl, whisk together the pumpkin, buttermilk, coconut oil (or butter), brown sugar and egg until combined. Pour the dry ingredients into the center of the wet mixture and toss the blueberries right on top of the flour mixture.
- Using a rubber spatula or wooden spoon, fold the ingredients together gently but quickly until just combined (over mixing might cause the muffins to be dense instead of light and fluffy). It's ok if the batter is slightly lumpy; it will be thick.
- Lightly grease a 12-cup muffin tin or line with paper liners (lightly grease the paper liners, if using). Fill the muffin cups 3/4 full and bake for 20-25 minutes until the tops spring back lightly and a toothpick inserted in the center comes out clean. Remove the muffins from the tin and let cool completely on a cooling rack.
Notes
- Hard white wheat flour is preferred for a lighter muffin, but any whole wheat flour can be used.
- All-purpose flour may replace whole wheat if desired, changing texture and flavor.
- Buttermilk can be substituted with yogurt or sour cream; homemade buttermilk or milk kefir also work well.
- Brown sugar provides mild sweetness; sugar amounts can be adjusted or replaced with honey or other sweeteners.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 172kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 204mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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