Why Make This Recipe
These Healthy Whole-Grain Pumpkin Blueberry Muffins are not just delicious; they are also packed with nutrition. The combination of whole-wheat flour, pumpkin, and blueberries makes these muffins a great option for breakfast or a snack. They are naturally sweetened with light brown sugar and made moist with coconut oil and pumpkin puree. Plus, they are simple to make and perfect for busy mornings!
How to Make Healthy Whole-Grain Pumpkin Blueberry Muffins
Ingredients
For the muffin batter:
- 2 cups + 1 tbsp. whole-wheat pastry flour
- 2 tsp. pumpkin pie spice
- ¼ tsp. nutmeg
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- 3/4 cup light brown sugar
- ½ cup coconut oil (melted)
- ¼ cup non-dairy milk
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 ¼ cup blueberries
For the crumb topping:
- 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- 1/4 cup packed brown sugar
- 2 tbsp. butter (melted)
Directions
Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
In a medium bowl, whisk the eggs, brown sugar, coconut oil, non-dairy milk, vanilla extract, and pumpkin puree together.
In a separate bowl, whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Be careful not to overmix.
Coat the blueberries with 1 tablespoon of flour to prevent them from sinking. Fold them into the batter.
For the crumb topping, mix the flour, pumpkin pie spice, nutmeg, and melted butter using your hands or a fork until crumb pieces form.
Use an ice cream scoop to divide the batter into the muffin tins and sprinkle the crumb topping over each muffin.
Bake for about 25 minutes. A toothpick inserted should come out clean with a few crumbs attached.
Let the muffins cool. Enjoy them fresh, and store any leftovers covered in the fridge for maximum freshness!
How to Serve Healthy Whole-Grain Pumpkin Blueberry Muffins
These muffins are great served warm or at room temperature. You can enjoy them plain or spread a little butter or nut butter on top for extra flavor. They make a lovely breakfast paired with coffee or tea and are also perfect for an afternoon snack.
How to Store Healthy Whole-Grain Pumpkin Blueberry Muffins
To keep your muffins fresh, store them in an airtight container in the refrigerator. They will stay good for about a week. You can also freeze them! Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will last in the freezer for up to three months.
Tips to Make Healthy Whole-Grain Pumpkin Blueberry Muffins
- Don’t overmix the batter; this helps keep the muffins fluffy.
- Ensure your baking powder is fresh for the best rise.
- If you prefer sweeter muffins, you can add a bit more brown sugar.
- You can substitute fresh blueberries with frozen ones if needed, but do not thaw them before mixing in.
Variation
Feel free to add nuts or seeds like walnuts or chia seeds to add crunch and more nutrients. You could also replace the blueberries with chocolate chips for a sweeter treat!
FAQs
1. Can I use all-purpose flour instead of whole-wheat pastry flour?
Yes, but the texture and health benefits may be different. Whole-wheat flour adds more fiber.
2. Is there a substitute for coconut oil?
You can use melted butter or vegetable oil if you don’t have coconut oil available.
3. Can I make these muffins vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based milk.
4. How can I make the muffins less sweet?
Simply reduce the amount of brown sugar to your liking. You could also skip the crumb topping for an even lower-sugar option.