pumpkin muffins with blueberries in the oven

Pumpkin blueberry muffins healthy pregnancy recipe

These positively delicious and pregnancy-safe pumpkin and blueberry muffins will keep you energized throughout the day, and are packed with vitamin C to help your immune system stay strong.

Yields: 12



  • 1/4 c. minus 1 tsp plain, unsweetened almond milk
  • 1/2 tsp. apple cider vinegar
  • 1 and 1/2 c. pumpkin puree
  • 1/4 c. maple syrup
  • 1/2 tb. canola oil
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract


  • 2 c. quick oats (gluten-free if needed), ground as finely as possible in a food processor
  • 1 and 1/2 tb. ground psyllium husk
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • ~1/2 c. frozen blueberries (do not thaw)


  1. Preheat the oven to 375
  2. In one bowl, whisk together the wet ingredients until the oil is incorporated
  3. In another bowl, sift together the dry ingredients
  4. Gently add the wet ingredients into the dry ingredients and mix together only as much as needed to combine them – do not overmix
  5. Gently fold in the blueberries
  6. Scoop about 1/4 cup of the mixture into each space in a greased muffin tin
  7. Bake for 20 minutes at 375, then reduce the oven to 350 and bake about 15 more minutes or until done, but no more than 20 more minutes
  8. Let cool at least 10 minutes before eating

Image and recipe reprinted with permission from www.yupitsvegan.com and www.healthyaperture.com

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