Pumpkin and blueberry is a beautiful match, especially in late August when you’re nearing fall, but not ready to say goodbye to summer. These vegan pumpkin blueberry muffins are the perfect snack for this time of year!Jump to Recipe
Vegan Pumpkin Blueberry Muffins with lemon!
This Vegan Pumpkin blueberry muffins recipe also has lemon zest, which I was unsure of at first, but I decided to give it a go! The result was amazing. My husband isn’t a fan of pumpkin, but agreed that this muffin was a winner! I agree with him 110% I never would have thought that pumpkin would match so well with lemon, but lemon does go with blueberry, and I am all about trying new muffin matches!
Benefits of Pumpkin
- Fiber! One cup of canned pumpkin contains over 7 grams of dietary fiber, which is over a quarter of the RDI for an adult. Fiber helps us feel full for a longer period of time, which means you won’t feel hungry immediately after.
- There is almost 3 grams of protein in one cup serving! Like fiber, protein makes us feel full for longer periods of time. Protein is also responsible for building and maintaining our muscles!
- Pumpkin seeds are also high in protein and fiber! 5.3 grams of protein and 5.2 grams of fiber in just 1 ounce!
- Because pumpkins are high in vitamins A, C and zinc, they help boost our immune systems!
Benefits of Blueberries!
- High in antioxidants! This is a well known tidbit of information, so when I think of blueberries, I think of antioxidants! Antioxidants help protect us (to a degree) against some diseases, including cancers and heart disease.
- They are a superfood! This comes back to blueberries being high in antioxidants, of course. Blueberries are packed with many vitamins and nutrients, so they qualify as a superfood!
- High in fiber! Another fiber packed food, blueberries have about 3.5 grams of fiber in a 1 cup serving!
Vegan Pumpkin Blueberry Muffins
- kitchen scale (optional)
- large mixing bowl
- small mixing bowl
- Silicone spatula
- 12 cavity muffin pan
- 240 grams white all-purpose flour sifted and spooned (2 cups)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 61 grams unsweetened applesauce room temperature. 3 tbsp
- 171 grams pure pumpkin puree room temperature. 2/3 cup
- 60 grams vegan sour cream room temperature. 1/4 cup
- 113 grams vegan butter melted, slightly cooled. 1/2 cup
- 156 grams pure maple syrup room temperature. 1/2 cup
- 1-2 tbsp lemon zest
- 1 tsp fresh squeezed lemon juice
- 1/2 tsp pure vanilla extract
- 1.5 Cup frozen wild blueberries can use fresh!
- Preheat your oven to 425 and prepare a muffin pan with liners, or lightly spray.
- In a small bowl, combine your flour, baking powder, baking soda, sea salt and cinnamon, with a whisk.
- In a large bowl, combine your melted vegan butter and maple syrup until well combined.
- Next, add in your applesauce, pumpkin puree, vegan sour cream, lemon juice and vanilla extract, and whisk to combine well.
- Next, slowly add your flour mixture to your wet mixture with a silicone spatula and combine, gently.
- Add in the lemon zest and blueberries and combine yet again, being sure not to overmix.
- Let the mixture sit for 5 minutes and then fill your muffin cavities all the way to the top.
- Place muffin tin in the prebaked oven for 5 minutes, at 425.
- After 5 minutes, without opening the oven, turn the temperature down to 350 and bake for an additional 15-16 minutes, or until the muffins are done. Test with a toothpick-they are done when it comes out clean!
- When fully baked, take them out of the oven and place the muffin pan on the cooling rack for 5 minutes, before removing the muffins from the tin.
- Let the muffins cool completely on the cooling rack before enjoying!
- These taste best in the first 24 hours of baking. I would recommend refrigerating them after this point.
- Make sure not to leave the muffins in the tin for more than 5 minutes on the cooling rack, or you may have issues removing them from the tin. They may also get soggy from condensation if you leave them in the tin for longer.
- Store them in an airtight container for up to three days. After the first day, I would recommend putting them in the fridge.
- Freeze for up to three months in an airtight container or freezer bag.
Although you can definitely substitute the pumpkin for sweet potato in this recipe, if you want a different type of blueberry muffin recipe with sweet potato, try out this recipe! You can also use pumpkin, if you’d like!