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+ servings

Pumpkin Blueberry Muffins

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


  • 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


  1. Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with muffin liners. Set aside.
  2. In a small mixing bowl, combine flour, baking powder, baking soda and cinnamon, mix well and set aside.
  3. 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.
  4. Add eggs, pumpkin puree and vanilla. Beat on medium speed for 1 minute or until light and fluffy, scraping down the sides when needed.
  5. Add dry flour mixture into creamed mixture. Beat until just combined.
  6. Pour in milk, mix until milk has combined and mixture forms a soft batter, ensuring not to over-mix.
  7. Gently fold through pumpkin seeds and blueberries with a spatula.
  8. Spoon batter evenly amongst liners, filling each one just below the top edge.
  9. Sprinkle each muffin with a little extra pumpkin seeds and blueberries.
  10. Bake for 18-25 minutes or until a skewer inserted into the middle comes out clean.
  11. Cool in pan for 5 minutes.
  12. Remove and transfer to a wire rack to cool completely.
  13. Enjoy!

Recipe 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.