Pumpkin Gingerbread Blueberry Muffins!

My blogger friend Tina from Mom's Crazy Cooking started a new recipe exchange called Crazy Cooking Challenge where a featured food item is selected each month and bloggers are free to use any (non-professional) blog recipe that looks tasty, prepare and blog about it, and we all post about it on the same day. It’s a low stress exchange that’s a great way to meet new food bloggers, and if you’d like to join us, the details are here.

April was blueberry muffin month, and I started out by simply Googling “blueberry muffin recipe blog.” I knew I’d get a lot of hits, but no idea how many – 2,520,000 results as a matter of fact. Have you ever noticed the amount of BUTTER in many blueberry muffin recipes? Like whole sticks. I decided to revise my criteria to find healthier recipes and added “oatmeal” to my search criteria. Still nothing was jumping out saying you-gotta-make-me. I then remembered the conversation we recently had about using the pumpkin I roasted and froze in the fall and added “pumpkin” to my search.
Voila, and I found Em Loves. Emily’s a prolific baker but healthy is important to her being a big-time runner. Her Pumpkin Gingerbread Blueberry Muffins were amazing and with no butter or oil!! Still super moist thanks to the pumpkin, without being overly sweet (I did cut back the sugar called for in her recipe), and full of great blueberry flavor. These turned out to be local Missouri muffins, too. Besides using local pumpkin and blueberries we picked last summer and froze, I substituted local sorghum for the molasses and threw in some local pecans, which added crunchy texture that paired nicely with the softness of the berries. The recipe below reflects the changes I made.

Pumpkin Gingerbread Blueberry Muffins
Makes 14 muffins

1 C canned pumpkin
Between 1/2 and 3/4 C white sugar
3 T sorghum
1 egg
1 t vanilla extract
1 C all-purpose flour
1 C whole wheat pastry flour
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1 t baking soda
1/2 t salt
1 C buttermilk
2 HEAPING cups fresh or frozen blueberries (if using frozen, mix with enough flour to lightly coat the berries. This prevents the batter from turning blue)
1/3 C chopped pecans
2 T sugar

Preheat oven to 350 degrees.
Line a muffin tin with muffin liners (I ended up making 14 muffins).

In a large bowl, mix pumpkin, sugar, and sorghum together until creamy. Mix in egg and vanilla extract.
In a small bowl, sift together flours, cinnamon, nutmeg, ginger, baking soda, and salt.
Gradually add flour mixture into pumpkin mixture, alternating with the buttermilk, until both the flour mixture and buttermilk are incorporated into the batter. Fold in the blueberries. Add the pecans. 
Batter will be thin.

Pour batter into 12 muffin cups (cups will be VERY full!). Sprinkle remaining 2 Tbsp sugar over the top of the batter.

Bake at 350 for 15-20 minutes, or until an inserted toothpick comes out fairly clean.

Let muffins cool in baking pan for 5 minutes before placing on a cooling rack.


  1. Replies
    1. Joan, thanks for stopping by. The pumpkin imparts moisture and nutrition without added fat. Really tasty.

  2. I'm loving all the flavors in your muffins - yum!

    1. Jamie, appreciate the comment. These muffins ARE yum!

  3. I love this recipe! So unique and tasty sounding! Great choice!

    1. Apologize for the delayed response. Blogger is just now showing me your comment (??). THANK YOU for taking a look. These are really good.

  4. I love the fact that these have no butter or oil. I'm always looking out for healthier dessert ideas so they're great.

    1. Corina,

      Blogger is doing weird things, sorry for just seeing this. No butter or oil is exactly why I loved this recipe - and they taste so moist and delicious. Thanks for stopping by.

  5. Denise this sounds like a fun event to do. After all we
    Read so many blog recipes , this forces you to try one of the delicious recipes we read about.

    These muffins sound delicious, healthy and nutritious. Thanks for sharing.

    1. Vicki, you should join us. This is a lot of fun. Join us for May. Theme is grilled cheese sandwiches.

  6. You really can't go wrong with pumpkin :) They look amazing!!

    Stopping by from CCC #28

    1. Sarah, thanks for visiting. These are amazing. Very moist and berry-y!

  7. Cool recipe. I don't believe I've ever used sorghum. And I'm always looking for new pumpkin recipes. You've been on a posting frenzy this week! Anyway, thanks for this.

    1. Long overdue posting frenzy!

      Thanks, and do give them a try. Super moist from the pumpkin with no fat from butter or oil.

  8. I've never tried pumpkin before in desserts, must give it a try.

    Gay, CCC#24

    1. Thanks for taking a look, Gay. Pumpkin is great in many savory recipes.

  9. Love, love, LOVE the use of pumpkin in these! I never would have thought of doing a pumpkin-blueberry combination ... and I love it! These look amazingly delicious.
    Tracey @ The Kitchen is My Playground (CCC #23)

    1. Tracy, thanks. Pumpkin add so much moisture without fat from butter or oil. Give it a try!



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