Look no further -- your perfect fall breakfast is here! This easy pumpkin muffin recipe is great for grabbing on your way out the door.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat fifteen 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray.

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  • In a medium bowl stir together next four ingredients (through baking soda). In a small bowl combine buttermilk, pumpkin, and vanilla.

  • In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.

  • Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, top with Almond-Oat Streusel Topping. Bake 18 to 21 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

Spiced Pear Muffins

Prepare as directed, except omit pumpkin and blueberries. Stir 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg into flour mixture. Reduce buttermilk to 1/2 cup and add 2/3 cup finely chopped, peeled pear to buttermilk mixture.Per muffin: 189 calories, 3 g protein, 28 g carbohydrate, 7 g total fat (4 g sat. fat), 41 mg cholesterol, 1 g fiber, 12 g total sugar, 5% Vitamin A, 1% Vitamin C, 221 mg sodium, 5% calcium, 7% iron

Coconut-Banana Muffins

Prepare as directed, except omit pumpkin and blueberries. Stir 1/2 cup shredded coconut into flour mixture. Reduce buttermilk to 1/2 cup and add 2/3 cup mashed banana to buttermilk mixture; if desired, substitute coconut extract for the vanilla. Before baking, sprinkle batter in muffin cups with additional coconut.Per muffin: 208 calories, 4 g protein, 30 g carbohydrate, 8 g total fat (5 g sat. fat), 41 mg cholesterol, 1 g fiber, 13 g total sugar, 5% Vitamin A, 1% Vitamin C, 232 mg sodium, 5% calcium, 7% iron

Biscuit Muffins

Prepare as directed, except omit pumpkin and blueberries.Per muffin: 185 calories, 3 g protein, 27 g carbohydrate, 7 g total fat (4 g sat. fat), 42 mg cholesterol, 1 g fiber, 11 g total sugar, 5% Vitamin A, 0% Vitamin C, 224 mg sodium, 5% calcium, 7% iron

Almond-Oat Streusel Topping

In a small bowl stir together 1/4 cup packed brown sugar, 2 Tbsp. each rolled oats and sliced almonds, 4 tsp. all-purpose flour, 1/2 tsp. ground cinnamon, and 1/4 tsp. salt. Stir in 3 Tbsp. melted butter.

Nutrition Facts

191 calories; 7 g total fat; 4 g saturated fat; 42 mg cholesterol; 224 mg sodium. 28 g carbohydrates; 1 g fiber; 12 g sugar; 4 g protein;

Reviews (4)

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
08/29/2019
Can this recipe make a bread instead of muffins? What do you recommend?
Rating: 5.0 stars
08/29/2019
Can this recipe make a bread instead of muffins? What do you recommend?
Rating: 5.0 stars
08/29/2019
Can this recipe make a bread instead of muffins? What do you recommend?
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Rating: Unrated
11/13/2016
Fabulous muffins!  The blueberries and pumpkin with the streusel topping are a great combination for delicious flavor.  The muffins are very moist with bursts of sweetness from the blueberries.  I got 23 medium sized muffins which were devoured for coffee time at our church group this morning!
Rating: Unrated
09/04/2019
Hi carma-az. Our Test Kitchen says a 9-inch loaf pan should work. However, they have not tested this so you will need to watch for timing. BHG