Go Back
whole wheat pumpkin blueberry muffins

Healthy Whole-Grain Pumpkin Blueberry Muffins

Maggie Michalczyk, RDN
Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they're fluffy and fun for fall or summer!
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins


  • for the muffin batter:
  • 2 cups + 1 tbsp. whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • ¼ tsp. nutmeg
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • 3/4 cup light brown sugar
  • ½ cup coconut oil melted
  • ¼ cup non-dairy milk
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree
  • 1 ¼ cup blueberries

For the crumb topping:

  • 1/4 cup whole-wheat pastry flour
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of nutmeg
  • 1/4 cup packed brown sugar
  • 2 tbsp. butter melted


  • Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners. Spray the liners with cooking spray to prevent muffins from sticking.
  • In a medium bowl, whisk the eggs, brown sugar, coconut oil, milk, vanilla extract, and pumpkin puree.
  • In a separate bowl whisk the whole-wheat pastry flour, pumpkin pie spice, baking powder and salt.
  • Add the dry ingredients to the wet ingredients, and stir together with a wooden spoon, being careful not to over mix.
  • Coat blueberries with 1 tbsp. of flour to prevent them from sinking to the bottom of the batter and fold into mixture.
  • Make the crumb topping by combining the flour, pumpkin pie spice, nutmeg, and melted butter. Use your hands or a fork to mix until crumb pieces begin to form.
  • Use an ice cream scoop to divide the batter among the muffin tins and sprinkle crumb topping over each one.
  • Bake for approximately 25 minutes. A toothpick should come out clean with just a few crumbs attached to indicate doneness.
  • Enjoy once cooled and store covered in the fridge for maximum freshness!
Keyword pumpkin blueberry muffins; pumpkin muffins