The pumpkin puree in this recipe, makes these blueberry muffins amazingly moist. If you can't get your hands on pumpkin puree, make your own or try mashed banana or apple sauce.
Find 100% tinned or jarred pumpkin puree in specialty shops or online. You can also make your own with this recipe.
Lovely tasting, moist muffins. I used apple sauce instead of the pumpkin purée so don't know if that was why I needed to add more flour to get a batter consistency instead of the water like liquid I had. It has lost a couple of stars due to only having enough mixture to fill 8 muffin cases to the top - I guess the recipe owner uses fairy cake cases, not muffin cases - and the muffins stuck to the paper cases, fine for family eating but not for bake stalls or guests. - 06 Sep 2015
These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast! - 22 Jan 2008 (Review from Allrecipes US | Canada)
I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too. - 20 Oct 2007 (Review from Allrecipes US | Canada)