Pumpkin & Berry Muffins

Pumpkin & Berry Muffins


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Pumpkin & Berry Muffins

These muffins came out very moist! They are extra large and super good. I like to double the recipe and fill the muffin cups to the top edge for that bigger deli size muffin. You can add extra berries if you want.


1 ½ Cups Unbleached Flour

¾ Cup Sugar

½ Teaspoon Kosher Salt

2 Teaspoons Baking Powder

1/3 Cup Olive Oil

1 Egg

1/3 Cup Buttermilk

½ Cup Pumpkin Puree

1 Cup Fresh or Frozen Blueberries

1 Cup Fresh or Frozen Blackberries

Preheat the oven to 400° F. Grease the muffin cups or line them with muffin liners. Combine the flour, sugar, salt and baking powder in a medium size bowl. In a separate medium size bowl combine the oil, egg, buttermilk and pumpkin puree. Mix the wet mixture into the flour mixture. Next, fold in the blueberries and blackberries. Fill the muffin cups right to the top. Bake for 20 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes. Remove from the tins and serve. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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