Tag Archives: Pumpkin

Muffin Tuesday : Pumpkin Blueberry Muffins

It has been a few weeks since I put out a muffin recipe, so even though I missed Monday (because we were still in the 12 Days of Christmas STORIES project) I thought I’d make up for it today. I had some blueberries and couldn’t decide whether to  make Citrus Blueberry or Pumpkin Blueberry with my new muffin cups. We were having a friend over for dinner so I decided to make a batch of both and have a taste test. Here’s the Pumpkin Blueberry recipe…


Pumpkin Blueberry Muffins


1 1/2 cups of White Whole Wheat Flour

1/2 teaspoon of Sea Salt

1/2 teaspoon of Baking Soda

2 teaspoons ground Cinnamon

1/4 teaspoon ground Nutmeg

1 teaspoon ground Ginger

2 Tablespoons Olive Oil

1/2 cup Agave Nectar

2 Large Eggs

1 cup Pumpkin Puree (I used can today)

1/2 cup fresh Blueberries



1. Preheat the oven to 400 degrees F. Prep 6 extra-large muffin cups with baking spray (probably would make 12 small regular muffins.

2. In a large bowl combine the Flour, Salt, Baking Soda, Cinnamon, Nutmeg, and Ginger.

3. In a second bowl combine the Agave Nectar, Eggs and Pumpkin Puree.

4. Mix the wet ingredients into the dry.

5. Fold in the Blueberries.

6. Divide the batter evenly into the baking cups.

7. Bake for 15 minutes until the muffins pass the toothpick test.


I wont keep you in suspense… The Pumpkin Blueberry muffins won hands down. Although at first the combination seems a bit odd it really worked. Plus the batter rose nicely and gave the muffins a lovely texture.  I liked that I could make them with out butter (I could have used grape seed oil instead of the olive oil, but the OO was cheaper and didn’t affect the taste.) I also liked that I was able to use Agave Nectar instead of sugar.

I’ll post the recipe for the Citrus Blueberry tomorrow when I’m more awake. I might even remember to take the “glory shot” (you know the one with the muffin on a pretty plate).

Cheers, Rita

Thanks to Mikey for helping to taste test, for Bill who gave me the awesome new muffin cup and to Maggie and Andrew who green-lighted the Pumpkin/Blueberry and Citrus Blueberry combinations.

Muffin Monday: Pumpkin Molasses Surprise

Pumpkin Molasses Surprise Muffins

Finished muffins

Finished muffins



  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1 cup packed Brown Sugar
  • 3 tablespoons Molasses
  • 1/4 cup Oil
  • 2 Eggs
  • 1 cup canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Almond Milk


  • 8 oz  softened Cream Cheese (I used light Cream Cheese)
  • 1/2 cup White Sugar
  • 1 cup canned Pumpkin


1. Preheat oven to 400 degrees. Prepare 14 muffin cups with cooking spray and a light dusting of flour.

2. Combine the Whole Wheat Flour, the White Flour, the Baking Soda, Salt, Ginger and Nutmeg in a medium bowl.

3. In a large bowl, mix the Brown Sugar, Molasses, Oil and Eggs until smooth. Add 1 cup of of Pumpkin and Vanilla and mix well. Add the Milk and mix well.

4. Add the flour mixture to the liquid mixture and stir until well combined.

5. To make the Filling: Combine the Cream Cheese, White Sugar and remaining Pumpkin from the can (about 1 cup) and mix until smooth.

Partially filled muffins cups on the right and top have batter and filling. The one at the bottom left is complete with a top layer of batter.

Partially filled muffins cups on the right and top have batter and filling. The one at the bottom left is complete with a top layer of batter.

6. Partially fill the 14 muffin cups about 1/2 full of the Muffin batter. Center a generous tablespoon of the Filling in each muffin, top with the second half of the batter. (Be sure to cover all the Filling.)

8. Bake for 20 minutes. Test to see if the muffins are done by employing the toothpick test. The Filling will still be soft, but the muffins should be done.  Let cool completely before eating. (That filling is really hot! Don’t burn yourself == no matter how wonderful they smell right out of the oven.)

The molasses gives these muffins a powerful punch of flavor. The pumpkin/cream cheese filling serves to sweeten and balance the muffins. These would be excellent with some hot tea.

Muffins fresh from the oven.

Muffins fresh from the oven.

Special thanks for Amy Mc for suggesting the muffin recipe I used for inspiration.

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