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Baking recipe · from the recipe book

Pumpkin Blueberry Spice Muffins with Pepitas

Tender, deeply spiced pumpkin muffins studded with juicy bursts of blueberry under a crunchy pepita-sugar top.

Pumpkin Blueberry Spice Muffins with Pepitas

Ingredients

  • 1¼ cups300 gPumpkin puree, canned
  • 1¾ cups220 gAll-purpose flour
  • ⅔ cup packed150 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 cup150 gBlueberriesrinsed and patted dry
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • 1¼ tsp5 gVanilla extract
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1 tbsp15 gGranulated sugar

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. For the topping, stir together the pumpkin seeds and the granulated sugar in a small bowl; set aside.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg.
  4. Toss the blueberries with 1 tablespoon of this flour mixture so they don't sink; leave the rest of the flour mixture in the bowl.
  5. In a second bowl, whisk the pumpkin, brown sugar, eggs, canola oil, milk and vanilla until smooth.
  6. Pour the pumpkin mixture into the remaining flour mixture and fold just until no dry flour shows; a few lumps are fine.
  7. Gently fold in the floured blueberries.
  8. Divide the batter evenly among the 12 cups and sprinkle the pumpkin seed and granulated sugar topping over the tops.
  9. Bake 20 to 24 minutes, until domed and a toothpick in the center comes out clean.
  10. Cool in the pan 5 minutes, then move the muffins to a rack to cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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