Yup, It's Vegan!

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • All Recipes
    • Reader Favorites
    • Visual Recipe Index
  • Work with Me
  • Resources
    • For Bloggers
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Breakfast » Pumpkin Blueberry Muffins

Pumpkin Blueberry Muffins

November 30, 2013 By Shannon @ Yup, it's Vegan 7 Comments

  • Share
  • Tweet

Pumpkin Blueberry Muffins

When I saw these pumpkin chocolate chip muffins on Virtually Vegan Mama, I was impressed that they’re made with only oat flour, I had half of a giant can of pumpkin leftover from these bars, and I wanted to make them pretty much immediately. I don’t really keep chocolate chips around, because it’s hard to find dairy-free ones in my area without paying an arm and a leg. Plus, I’m kind of “whatever” about chocolate (there, I said it).

But I am NOT “whatever” about blueberries. Love them, in everything. I am that person buying the gigantic, $15 bag of frozen blueberries at the store. Hey, if you’re gonna eat that many blueberries anyway, it’s totally worth it. So it didn’t take long for me to realize that these pumpkin chocolate chip muffins were actually gonna be pumpkin blueberry muffins.

A few more tweaks later and we were up and running. And, ahem, all 12 of these muffins are literally gone already. I won’t say how…

Gluten-free Pumpkin Blueberry Muffins

Makes 12 regular-sized muffins. Adapted from the now-defunct blog Virtually Vegan Mama.

Wet:
1/4 c. minus 1 tsp plain, unsweetened almond milk
1/2 tsp. apple cider vinegar
1 and 1/2 c. pumpkin puree
1/4 c. maple syrup
1/2 tb. canola oil
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Dry:
2 c. quick oats (gluten-free if needed), ground as finely as possible in a food processor
1 and 1/2 tb. ground psyllium husk
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

~1/2 c. frozen blueberries (do not thaw, or it will bleed everywhere like the top right muffin in the picture above)

Easy recipe. Preheat the oven to 375. In one bowl, whisk together the wet ingredients until the oil is incorporated. In another bowl, sift together the dry ingredients. Gently add the wet ingredients into the dry ingredients and mix together only as much as needed to combine them – do not overmix. Gently fold in the blueberries. Scoop about 1/4 cup of the mixture into each space in a greased muffin tin. Bake for 20 minutes at 375, then reduce the oven to 350 and bake about 15 more minutes or until done, but no more than 20 more minutes. Let cool at least 10 minutes before eating.

Pumpkin Blueberry Muffins

Notes: These will remain pretty moist inside, even after cooling. The crumb is not very fine and they’re also not super tall. That’s the tradeoff for such a fast recipe that only uses oat flour =]. They’re still pretty delicious, but they need to be handled gently.

I suspect that you could substitute ground flax seeds for the psyllium husk, or *possibly* leave it out completely and increase the oat flour, but I’m not certain.

Filed Under: Autumn, Breakfast, Desserts Tagged With: berries, gluten-free

« Vegan Pumpkin Pie Rice Krispie Bars {no-bake}
Healthy Vegan Chocolate Cookies »

Comments

  1. Marianne says

    July 12, 2016 at 00:31

    I replaced the pumpkin by mashed banana (and a few scoops of applesauce) and the result is great. It baked in about 18 minutes at 375. I love the results!

    Reply
  2. Cindy says

    October 20, 2015 at 21:50

    Hello!

    Do you know how many calories are contained in one muffin?

    Thank you <3 Loved these!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 23, 2015 at 20:24

      Hi Cindy, sorry for the late reply… I have not calculated the nutrition facts for these muffins before, so I’m not sure. But I am so glad you enjoyed them!

      Reply
  3. Kerry says

    December 4, 2013 at 18:25

    I never thought about putting blueberries and pumpkin together but I bet it is wonderful. I am afraid I would have been– yep chocolate chips it is. I absolutely ADORE chocolate!
    Thanks so much for sharing on A Humble Bumble’s Healthy Tuesdays Blog Hop.
    Kerry from Country Living On A Hill

    Reply
    • Shannon @ Y-i-v says

      December 5, 2013 at 14:16

      Sometimes when the mood strikes, I go crazy over chocolate, but not usually. I can’t imagine that these would be bad with choco chips though =p. Or both! Why not :).

      Reply
  4. Virtually Vegan Mama says

    November 30, 2013 at 11:00

    Oh, I love blueberries too and much healthier than choco chips!! 😉 heehee I’ll try that!

    =)

    Jen

    Reply
    • shannonwp says

      November 30, 2013 at 11:02

      But chocolate chips are healthy for the soul =]. Btw, your pumpkin pancakes look amazing too… I’m trying those next!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan
Slow Cooker Tofu Tikka Masala | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Autumn Is Coming!

Savory Sweet Potato Casserole | Yup, it's Vegan
Easy Garlic Cauliflower Mash | Yup, it's Vegan
Vegan Sweet Potato Pie | Yup, it's Vegan
Walnut Lentil Loaf (Gluten-free) | Yup, it's Vegan
Easy Vegan Gravy | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
Vegan Strawberry Cake | Yup, it's Vegan

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2021