Pumpkin spice season is upon us and I am finding every which way I can to incorporate the spices of Fall into my meals through the day. I’m pretty much convinced that if I ingest enough Fall inspired stuff that I’ll somehow manage to get the weather to cool off and for the seasons to REALLY take change here in Texas.
These Pumpkin Spice Blueberry Muffins are exactly what they sound like. Pumpkin muffins that are loaded up with LOTS and lots of fresh blueberries. There’s plenty of spice in there to warm the muffins up with lots of flavor to play on the sweet of the blueberries and pumpkin.
This does make up a rather decently sized batch of muffins, which means that you’ll have plenty to share or freeze for enjoying later These muffins are rather guilt-free too. I lightened them up and made them more healthy with using some whole wheat white flour and a few other substitutions.
These are best enjoyed with a pumpkin spice latte or some sort of Fall flavored tea in the morning. I pair mine with free berries and call it done.
If you plan to freeze leftovers of these for later, I would suggest allowing them to cool completely before placing into an airtight freezer-friendly bag. If you really want to be thorough, you could wrap each of them individually in plastic wrap or a small sandwich baggy for easy removal and reheat from the freezer.
TheSkinnyFork.com Healthified pumpkin spice muffins with a bunch of big beautiful blueberries in them! A little sweet and a little spice. Prep Time: 10 Minutes • Cook Time: 20 Minutes
Servings: 12 • Serving Size: 1 Muffin • Calories: 186 • Fat: 7 g • Saturated Fat: 1 g • Carb: 27 g • Fiber: 2 g • Protein: 4 g • Sugar: 10 g • Sodium: 199 mg
• 1 3/4 C. Whole Wheat White Flour
• 1 Tsp. Baking Soda
• 1 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Ground Ginger
• 1/4 Tsp. Ground Nutmeg
• 1/8 Tsp. Cloves
• 1 C. Pumpkin Puree
• 2 Whole Large Eggs
• 1/2 C. Syrup
• 1/3 C. Oil
• 1/4 C. Reduced Fat Milk
• 1 1/2 Tsp. Vanilla Extract
• 1 C. Fresh Blueberries
Preheat the oven to 350 degrees F. and line a muffin pan with 12 paper liners. Give the liners a quick spritz of non-stick baking spray and set aside.
Whisk together the 1 3/4 C. whole wheat flour, 1 Tsp. baking soda, 1 1/2 Tsp. cinnamon, 1/2 Tsp. salt, 1/2 Tsp. ginger, 1/4 Tsp. nutmeg and 1/8 Tsp. nutmeg together; set aside.
In a large bowl, beat together the 1 C. pumpkin, 2 eggs, 1/2 C. syrup, 1/3 C. oil, 1/4 C. milk, 1 1/2 Tsp. vanilla extract.
Carefully fold the dry ingredients into the wet until just barely starting to combine.
Once nearly incorporated, fold in the blueberries until no more patches of flour remain. But, do NOT over mix.
Divide the batter evenly among the prepared muffin tin.
Place the baking dish into the oven and bake for about 20-25 minutes or until the muffins are cooked through and pass a toothpick test!
Once done, remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.
Enjoy right away and store any leftovers in an air-tight container for 3-5 days.
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher