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Pumpkin Blueberry Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1 3/4 cups gluten free all purpose flour I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 cup butter softened at room temperature*
  • 3/4 cup coconut sugar
  • 2 large eggs room temperature
  • 1/2 cup pumpkin puree homemade or store-bought
  • 1 tsp vanilla extract
  • 1/2 cup almond milk or milk of choice
  • 1/2 cup pumpkin seeds plus extra for topping
  • 3/4 cup fresh or frozen blueberries plus extra for topping

Instructions

  • Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with muffin liners. Set aside.
  • In a small mixing bowl, combine flour, baking powder, baking soda and cinnamon, mix well and set aside.
  • In a large mixing bowl, add butter. Take a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the butter for a few seconds just to break it down. Add coconut sugar and beat on high for 1 minute until well combined and fluffy.
  • Add eggs, pumpkin puree and vanilla. Beat on medium speed for 1 minute or until light and fluffy, scraping down the sides when needed.
  • Add dry flour mixture into creamed mixture. Beat until just combined.
  • Pour in milk, mix until milk has combined and mixture forms a soft batter, ensuring not to over-mix.
  • Gently fold through pumpkin seeds and blueberries with a spatula.
  • Spoon batter evenly amongst liners, filling each one just below the top edge.
  • Sprinkle each muffin with a little extra pumpkin seeds and blueberries.
  • Bake for 18-25 minutes or until a skewer inserted into the middle comes out clean.
  • Cool in pan for 5 minutes.
  • Remove and transfer to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container, in the pantry, for 4-5 days. *If you don’t want to use butter, replace same quantity with room temperature coconut oil, not melted.