Whole Wheat Blueberry Pumpkin Muffins

We’re just going to ignore the fact that I’m talking about a pumpkin recipe in May and pretend that it’s a thing, ok? Great. I’ve always been a little sad for pumpkin that it gets relegated to bottom level grocery store shelves and virtually forgotten (dare I say, blacklisted) for nine months out of the year.

Admittedly, I’m kind of a closet pumpkin baker throughout the less popular pumpkin seasons. I don’t really broadcast about those days I make pumpkin chocolate chip bread in May or pumpkin pancakes in July. But it happens. Often. Pumpkin is a very favorite flavor of mine and I guess I want to come clean about loving it all year round (I know some of you will have my back on this one since I kind of outed myself on Instagram about it last week). I feel lighter already. We better move on before I start confessing all sorts of things to free my soul.

Whole Wheat Blueberry Pumpkin Muffins

Not only are we going there with pumpkin in May but we’re also throwing blueberries into the mix. Blueberries and pumpkin. Pumpkin and blueberries. It’s not your every day, totally-last-summer combination (at least it’s new for me) but it really works. These whole grain muffins are fluffy and soft and the juicy bits of blueberry compliment the pumpkin flavor quite nicely.

Simple to make, they even taste better a few hours (or the next day) after baking which is usually the case with pumpkin baked goods. I mean, I don’t want to sound all bossy, but I should know since I keep my pantry stocked with pumpkin puree year round. Adding a tasty, nutritious muffin to your repertoire is never a bad thing. Try these; I’m dying to know what you think of the pumpkin + blueberry combo. It’s a winner in my book.

Whole Wheat Blueberry Pumpkin Muffins

One Year Ago: My Favorite Breakfast Smoothie
Two Years Ago: Chipotle Chicken Skewers with Creamy Dipping Sauce
Three Years Ago: Blueberry Coconut Cake with Lemon Sauce

Whole Wheat Pumpkin Blueberry Muffins

Yield: 12-14 muffins

Whole Wheat Pumpkin Blueberry Muffins

My preference when using whole wheat flour in baking recipes is to use the hard white wheat variety. Any whole wheat flour can be used but red wheat will make the muffins slightly more dense and hearty. All-purpose flour could be subbed for the whole wheat, if needed.

You could try using yogurt or sour cream in place of the buttermilk but I haven't tried it so I'm not sure how it would work. Making your own buttermilk is really easy if you don't keep it on hand. If you buy/make milk kefir, I've made these muffins using that instead of buttermilk, also, and it works great.

Also, these were deliciously and lightly sweet with the 3/4 cup brown sugar. You could certainly try cutting back the sugar even more or subbing in honey or another type of sweetener - have fun experimenting!


  • 1 2/3 cups (8.25 ounces) whole wheat flour (see note above)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup buttermilk (click here for three simple ways to make your own buttermilk)
  • 4 tablespoons coconut oil or butter, melted
  • 3/4 cup (5.25 ounces) brown sugar (see note above)
  • 1 large egg
  • 1 cup fresh or frozen blueberries


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
  3. In another bowl, whisk together the pumpkin, buttermilk, coconut oil (or butter), brown sugar and egg until combined. Pour the dry ingredients into the center of the wet mixture and toss the blueberries right on top of the flour mixture.
  4. Using a rubber spatula or wooden spoon, fold the ingredients together gently but quickly until just combined (over mixing might cause the muffins to be dense instead of light and fluffy). It's ok if the batter is slightly lumpy; it will be thick.
  5. Lightly grease a 12-cup muffin tin or line with paper liners (lightly grease the paper liners, if using). Fill the muffin cups 3/4 full and bake for 20-25 minutes until the tops spring back lightly and a toothpick inserted in the center comes out clean. Remove the muffins from the tin and let cool completely on a cooling rack.

Recipe Source: slightly adapted from a recipe sent to me by a longtime reader, Lindsey R (thanks, Lindsey!) – added nutmeg, cut down on the sugar and oil a bit

40 Responses to Whole Grain Pumpkin Blueberry Muffins

  1. Avery Habermacher says:

    Hi, Meg! I was looking for some healthy muffin recipes after being in a muffin mood, and i stumbled upon this site. I tried the muffins and they were delicious. However i was wondering the nutritional info. Thanks!

  2. Sharon says:

    My family is divided when it comes to blueberries, so I’m wondering if I I can just leave out the blueberries or if the recipe needs the moisture from the blueberries to be just right? My vote would be to add choc. chips – because chocolate! and because choc. and pumpkin is one of our favorite combinations, but that doesn’t help the moisture factor.

    • Mel says:

      Sure, I think you could leave out the blueberries – adding chocolate would be delicious!

      • Sharon says:

        The muffins turned out perfectly – not as nutritious with choc. chips instead of blueberries, but absolutely delicious. And per your advice, I made them a day ahead so that they’ll be even better as snacks while we watch Conference 🙂

  3. Kira says:

    These muffins were so delicious. I went ahead and made a double batch, and was so glad I had after eating one. The texture is perfect. I tried subbing in plain yogurt for buttermilk, since I didn’t have any, and the results were great. Glad you mentioned it was worth a try. These are on top of my favorite muffins list!

  4. Jeanette says:

    I made these with 2/3 cup organic coconut palm sugar, and 2 Tablespoons brown sugar. They were delicious, and next time I’ll leave out the brown sugar all together! Thanks Mel! I’m never disappointed with your recipes!

  5. Steph says:

    These are so delicious! The frozen blueberries solidified the coconut oil but it didn’t seem to be a problem – the whole batch was devoured and everyone begged me to make a second batch!

  6. Sarah says:

    Very delicious! I made three batches (and ate one right out of the muffin pan to ensure quality). I accidentally put 1/2 tsp cinnamon in one batch and they were still scrumptious. Thank you for sharing this recipe – you had just what I was looking for when I searched your site for “pumpkin muffins”.

  7. Kim says:

    These are so yummy! My kids gobbled them up and I’ve made three batches in the last week. Even my husband, who asked me if this was a normal or “weird” recipe (I’ve been trying to eat better), loved them! I love your healthy muffin recipes! Keep them coming!

  8. Adrienne says:

    So yummy! Especially still warm out of the oven with a little bit of butter!
    Thanks, Mel!

  9. Sara says:

    I feel foolishly frugal in admitting this, but I made pumpkin puree this last fall when all the stores were selling off their pumpkins for a song. The problem is, that homemade puree is a lot more liquid-y than the canned stuff. I’m wondering if I could still get away with using the homemade stuff and if so, what other changes would I need to make?

    Thanks for continuously posting delicious recipes. My husband is so happy whenever I make a Mel-meal. 🙂

    • Mel says:

      Not frugal – just amazing! Homemade pumpkin puree is rock star-worthy! I haven’t made this using homemade puree but if it were me, I’d just sub it in 1:1 and see how it works out (or maybe try to strain the pumpkin for 15 minutes through a colander or through a coffee filter or cheesecloth). Good luck!

  10. Debraj76 says:

    Made these this morning using coconut oil. They were very good! The crumb was nice and tender, so I’m hoping the “whole wheat” component will escape our picky daughter. I would have liked a spicier, more prounounced pumpkin flavor, but I suspect this may further develop after a day or so (per your note). These will be repeated…might try some finely chopped apple for the fruit next time, although the blueberries were lovely! Thanks for another winner!

  11. Diana Ferrell says:

    May 25th. 2015 Thank you Mel, I was looking for a recipe that didn’t involve using canned biscuits, I was so excited when I found your recipe I got all the ingredients out and started right away simple and easy and they taste fabulous, will soon make these again thank you so much for your effort and time. Sincerely Diana

  12. Audri says:

    Yummm….I made these last night, then again this morning (a double batch this time). So good. Seriously. If anyone is worried about what to do with the rest of their big can of pumpkin, just make a triple batch – they’re that good!
    Thank you for sharing your recipes and your talent with the rest of us. I’ve been coming to your site for recipes for several years now and have honestly never made something my whole family didn’t enjoy. My girlfriends and I talk about and share your recipes often. We feel a kindred spirit with you and your love of food! Thank you, thank you, thank you!!!

  13. sheri says:

    Excellent! Loved these,from first bite:) I made these exactly as the recipe stated. My husband also thinks they’re amazing. And they’re healthy to boot! Thanks Mel:)

  14. Melissa says:

    Mel these were fantastic! I made them this morning and inadvertently left out the blueberries but still delish! I had frozen pumpkin as my little one loves your pumpkin oatsie recipe so I always freeze what I don’t need and these were a great Saturday morning treat – next time I will remember to put in the blueberries! 🙂 Thanks for a terrific recipe!

  15. Sam M says:

    I love pumpkin year round! I eat a muffin almost daily at work and I’m always looking for a healthier one.

  16. Megan says:

    This is a serendipitous kismet of the food variety. I just happen to have a partial can of pumpkin and some blueberries in my fridge right now. These are going to be made imminently! Thanks.

  17. Sarah says:

    These look delicious! You are starting to convince me I need more muffins in my life. I already knew I needed more pumpkin 🙂

  18. I’m definitely not a ‘seasonally appropriate’ baker. I live in Australia so when all of my lovely blogging friends are making wintry things for Christmas time (in the middle of our tropical summer) I find myself cranking up the A/C and going to town making pies and pumpkin-y delights.
    These muffins however are perfect for our cool winter mornings at the moment, so thank you Mel!

  19. Jody says:

    I’m a year round pumpkin supporter! I made pumpkin choc chip bread a couple weeks ago and loved that the house smelled like fall while it was baking. 🙂

    Emily- I freeze pumpkin all the time and it freezes great. I just mark the bag or container with how much is in there and then pull it out when I need it. Hope that helps!

  20. Emily says:

    This may be a really silly question but i often deter away from pumpkin recipes because they normally only call for half of the can and I never know what to do with the second half! It’s not such an everyday item in my house and pumpkin bread and pumpkin cookies in the same week for a small family is just too much pumpkin for us! Do you have any tips on preserving the other half of the can? Does it freeze well or how long does it last in the fridge? Thanks Mel!

    • Mel says:

      I agree that pumpkin freezes really well. I use small tupperware-like containers or just a quart-sized ziploc freezer bag. I’ve heard others say they freeze it in ice cube molds but that seems a little fussy to me since it is most likely going into the same recipe when I thaw it out.

  21. Rebecca says:

    We eat pumpkin year round – peppermint too!

  22. Robin says:

    We love pumpkin year round 🙂
    We have a local bakery who makes pumpkin blueberry Bronco bread, in fall when everyone is cheering the Denver Broncos 🙂

  23. Jen T says:

    Love pumpkin all year round too!!! It is a constant in my pantry. We think so much alike Mel 🙂 Thanks for this! Looks yummy!

  24. I buy cases of organic pumpkin from Amazon so that we are stocked year ’round. So, you are not alone in the “I want to eat it anytime “pumpkin loving world. My family loves the flavor and I love the added nutrition to baked goods. I hadn’t thought of mixing blueberries in…what a perfect marriage of fall and summer flavors! Definitely trying that!

    I, too, hate the left over pumpkin from recipes…but I just throw it into oatmeal with some spices or use it for pumpkin pie milkshakes and smoothies. It never goes to waste in our house 🙂

  25. Katie says:

    Mel, I’m thrilled to see a pumpkin recipe outside of the fall. There are just SO MANY that I shut down and ignore all pumpkin out of protest, which is just a shame. I happen to have some buttermilk to use up, can’t wait to try these!

    While I’m thinking about it – do you know of any recipes that use up a fairly large quantity of buttermilk? I can only buy it by the quart around here, and every recipe I come across only uses 1/4c or so.

  26. Barb says:

    I wish a pumpkin recipe would use the whole small can. After I measure out 1 cup there is always that bit left over- not enough to use for anything else. The muffins look great!
    They are similar to ones I make with dried cranberries. BTW, I made the sweet and sour chix yesterday- totally awesome.

    • Mel says:

      I know what you are saying, Barb. Sometimes you can get away with 1 1/2-ing the recipe and using the full can of pumpkin.

    • Katie says:

      If you have dogs, give the rest to them! I give one of my dogs a bit of canned pumpkin every day, it’s great for their skin, coat and digestion and they LOVE it. Better than tossing it, at least 😉

    • Adrienne says:

      Hi Barb,
      I use the leftover pumpkin in my morning smoothie! Sounds crazy, I know, but here’s a basic recipe that can be changed up a million diff ways:
      -about 1/2 c pumpkin (or whatever is left in the can)
      -1/2 frozen banana
      -1 cup cold almond milk or water,
      – your fav vanilla protein powder
      – spoonful of chia or flaxseeds
      Blend it all up and get a yummy breakfast that tastes like pumpkin pie! Yum!
      Change up the type of milk, omit the protein powder and add vanilla extract instead, etc. I’ve even used it with sweet potatoes or any other squash and it turns out just as yummy!

  27. Sheila says:

    Around these parts beyond fall, grocery stores only carry the “large” cans of pumpkin. So frustrating! So I keep pumpkin stocked in my freezer. Thank you for all the interchangeable ideas in this recipe. This weekend I made pancakes using organic stone ground whole wheat pastry flour. They were delicious and light. Have you ever used this and do you think it might be a good substitute in this recipe?

  28. Emilee says:

    I love pumpkin all year long. And I use pumpkin season to stock up on canned pumpkin. These look delicious and I’ll be making them soon!

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