A Pumpkin and Berry Muffin on a wooden table with seeds around it.

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Pumpkin & Berry Muffins
A Lambert Produce Recipe

Pumpkin & Berry Muffins Recipe

A Pumpkin and Berry Muffin on a wooden table with seeds around it.

These easy meal prep muffins can be made ahead and frozen for a quick and easy snack!

Prep

Cooking

Serves

Ingredients

  • 2 cups self-raising flour
  • 1/3 cup brown sugar
  • 1 1/2 cups pumpkin, grated
  • 1 tsp ground cinnamon
  • 150g blueberries, plus extra to serve
  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1/2 cup toasted muesli

Method

1. Line a 12-hole, 80ml muffin pan with paper cases. Preheat the oven to 180°C.

2. In a large bowl, combine the flour, sugar, pumpkin, cinnamon, and blueberries.

3. In a jug, whisk together the egg, oil, and buttermilk.

4. Add the egg mixture to the pumpkin mixture and stir until just combined. Be careful not to overmix.

5. Divide the mixture among the paper cases.

6. Top with extra blueberries and muesli.

7. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

8. Serve warm or freeze for meal prep.