I got a little carried away this year with buying pumpkin. I was just so excited to see them in my local grocery store, I bought several small pumpkins and roasted them off. This inspired me to work on developing new ways to use pumpkin puree resulting in this recipe for berry pumpkin muffins.
In this recipe, the combination of flavors in berry pumpkin muffins is amazing!! Choose your favorite berry when cooking, but I particularly like making this recipe with blueberries or blackberries. The berries burst in the muffin creating a delicious snack or breakfast bread.
Baking with pumpkin
Baking with pumpkin adds both flavor, color and nutrition to baked goods while at the same time improving the texture.
Choosing your pumpkin
When baking with pumpkin, you can choose to use fresh pumpkin puree or buy the canned pumpkin puree in the grocery store. My preference is for using roasted fresh pumpkin but in a pinch, the canned pumpkin is a timesaving option.
Tip #1: When choosing fresh pumpkins, be sure you buy the smaller variety of pumpkin called sugar pumpkins. The larger variety of pumpkins are on the stringy side and you won’t get a really nice smooth puree.
Tip #2: If you decide to buy canned pumpkin, be sure you buy the plain canned pumpkin and not the stuff that pumpkin pie filling it has other ingredients added.
Why cook with pumpkin
Adding pumpkin to baked goods contributes to the moisture and a bit of natural sweetness in baked goods. The pumpkin along with the yogurt in this recipe are what give it a wonderful moist texture.
Boosting the nutrition in your baked goods is another reason to cook with pumpkin. Pumpkin is super rich in beta carotene, that’s what gives it an orange color. Beta carotene is converted in the body to vitamin A which is good for eye health and immunity.
Bursting Berry Pumpkin Muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup panela or dark brown sugar
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice
- 2 ea egg
- ½ cup greek yogurt
- 1 cup pumpkin puree
- 2 T canola oil
- ½ cup almond milk
- 1 cup fresh or frozen berries blueberries, blackberries, mixed berries
- Combine dry ingredients in a mixing bowl and stir to combine.
- Add the eggs, yogurt, pumpkin, oil and milk until just combined. Don’t overmix.
- Stir in the blueberries.
- Line baking tray with paper liners or spray well with baking spray. Fill up the muffin tins about 2/3 full.
- Place tray of muffins into a hot oven and cook for 20 minutes or until a fork or toothpick inserted comes out clean.
Did you make this recipe for berry pumpkin muffins? Tell me what you thought in the comments here on the blog. Have a question or want to send me a private message? Use the chat function in the bottom right corner of your screen. I personally respond to each and every message.
If you take photos, please tag @cookeatlivelove so I can see your amazing results and creations!!