Classic Blueberry Muffins with Pumpkin Peanut Butter Frosting

I’ve been on this huge muffin kick lately.  

Classic Blueberry Muffins with Pumpkin Frosting (6 of 7)

And a frosting kick.  But I’m always on a frosting kick.  Which makes that less of a kick and more of a lifestyle.  A frosting-based lifestyle.  I just can’t help it.  I love toppings. 

Back to muffins…because of the muffin obsession, I even bought some cute, little muffin tins like these.  Mainly so I could pretend like my life looked like the inside of a Starbucks…I think they sell muffins in those tins there.  Or at least some place does, they look familiar to me. 

I have made muffins twice since I bought those flower-shaped paper tins and both times I have forgotten to use them.  So I guess that means I’m going to have to make another batch of muffins.  Oh darn.  I think I’ll manage.  I’m dreaming of something super cinnamon-y and fall-esque.  But not pumpkin.  Because I’m reserving all my pumpkin for this breakfast recipe.  It’s perfect.  And you can top it with this frosting.  I love life.

Classic Blueberry Muffins with Pumpkin Frosting (3 of 7) Classic Blueberry Muffins with Pumpkin Frosting (4 of 7)

So there’s this tiny place in California that looks like nothing special (see me trying to be a hipster?) and they have these insane muffins.  When they bake they spread over the entire top of the baking pan and they just look so rustic and homemade and perfect.  Then the baker puts the baking tin right in the display cabinet for you to pick the one that looks the biggest.  I’m good at that part.  And just so you know, the cranberry-blueberry one is the best.

I don’t know why I’m telling you this.  I think it’s because I love muffins.  A lot, a lot, a lot.  And because I used to not care for muffins that much.  Similarly to how I didn’t really like peanut butter that much.  When I was little I would have never eaten peanut butter straight off a spoon.  But now that I’m all grown up, I know how delicious peanut butter + a spoon is.  Especially if you add in a teeny-tiny handful of chocolate chips. 

Classic Blueberry Muffins with Pumpkin Frosting (1 of 7)

So this weekend I came to the conclusion that I’m totally a social drinker…of diet coke.  For instance, my fiance bought some diet cokes to keep at his apartment for me and I realized that I really only like drinking diet coke when I’m out.  Made me realize that I’m impossible to please…but then again I already knew that.  And so did he.

However, I have no doubt that I would be really pleased if this was my kitchen someday.  I would make so many muffins in there.

Classic Blueberry Muffins with Pumpkin Frosting (6 of 7)

Classic Blueberry Muffins with Pumpkin Frosting
Print
Muffins
  1. 1 1/2 cup whole wheat flour
  2. 1/2 cup oat flour
  3. 1 teaspoon cinnamon
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 12 oz (2-6 ounce containers) blueberry flavored greek yogurt
  8. 1/4 cup milk (I used unsweetened, vanilla almond milk)
  9. 3 tablespoons coconut oil, melted
  10. 3 tablespoons brown sugar
  11. 3 tablespoons white sugar
  12. 1 egg
  13. 1 teaspoon vanilla extract
  14. 2 cups frozen (or fresh) blueberries
Frosting
  1. 1/2 cup peanut butter (I used crunchy with no added sugar)
  2. 1/4 cup pumpkin puree
  3. 2 tablespoons pure maple syrup
  4. 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 350F. Grease a muffin baking tin with oil/non-stick spray.
  2. In a bowl, combine whole wheat flour, oat flour, cinnamon, baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer, combine blueberry flavored greek yogurt, milk, melted coconut oil, brown sugar, white sugar, egg and vanilla extract. Combine on medium speed for 1 minute. Reduce speed and gradually add in your dry ingredients. Once all the dry ingredients have been added, quickly fold in your blueberries. Scoop muffin batter into greased baking tin. Don't be scared to fill them up a little more than 3/4ths of the way.
  3. Bake for 25-30 minutes, or until a toothpick comes out clean.
  4. While baking prepare your frosting by combining peanut butter, pumpkin puree, maple syrup and cinnamon in a bowl. Mix together until smooth. Cover and place in the fridge until your muffins are cool.
Makes 12 muffins
Notes
  1. After baking, allow your muffins to cool in the muffin tin for 10 minutes. Then gently pop them out. If you let them sit in the muffin tin for too long, they will start to sweat...ain't nobody got time for that.
  2. Also, the frosting is best if eaten right away, or within an hour of it being made. After mine had sat in the fridge overnight, I felt that the flavor changed slightly. So whip up the frosting right before you are planning to top and serve the muffins.
Yeah...Immaeatthat http://immaeatthat.com/
Classic Blueberry Muffins with Pumpkin Frosting (2 of 7)

 

Comments

  1. says

    The conversation in my head as I looked at this recipe “She didn’t…” “She did…” “Is that?…” “Pumpkin in her frosting recipe?”

    Lol. Really, I tried out your other frosting recipe with yogurt of the weekend and it went beautifully with my family’s breakfast. Now I just have to wait until the weekend to try this next one.

    Muffin tops are on of my ultimate food porns. Especially the super large, thick and crunchy tops of blueberry muffins.

    • Kylie says

      I just made a muffin top topped with peanut butter + banana slices + chocolate chips for a snack…seriously one of the best foods!!!!!!!! I’m curious, what did you served the frosting on top of?

  2. says

    Okay so it’s official…I’m pretty sure I’ve pinned every new recipe you post! These blueberry muffins look divine…I may have to make a lemon-blueberry version! Probably wouldn’t go with the pumpkin frosting but i’ll think of a good alternative :) Thanks for sharing this!!

  3. says

    Gum! I have the best memories of blueberry muffins. My dad made them for me as a kid and now that he’s gone, every time I see one I get a great flashback. These are absolutely stunning! Thanks for giving me a sweet treat and a sweet memory!;)

  4. says

    Blueberry muffins with pumpkin frosting!? I would never have thought of those two together but now that I see it, it totally makes sense to me!
    Also PB + Choc Chips? And maybe an apple? Only the most perfect snack in the world.

    • Kylie says

      Hi Ruthy! Yeah it was a pretty random combination that turned out great. The pumpkin and blueberry flavors are both just so cozy to me!

    • Kylie says

      I had been meaning to make greek yogurt muffins for FOREVER. Glad I finally did! And I’m dreaming about putting that frosting on pancakes!

  5. says

    My heart actually started beating faster when I first saw the title of this post in my reader. I am a fellow muffin and frosting lover, and you might know that I’m a little bit in love with peanut butter too. I also really like those muffin liners that look like the Starbucks ones. I would totally give you business, especially if you sold them out of that gorgeous kitchen!

    • Kylie says

      Seriously though, that kitchen! Amazing, right??! I showed Andrew that picture and he reminded me of the kitchen in the house we’re moving into in December. It’s itty, bitty. And really dark. And really outdated. No gorgeous marble + turquoise kitchen yet…but one day…

  6. says

    While I didn’t make these muffins, I did make this frosting and spread it on the pumpkin pie baked oatmeal you posted over at Robin’s Bite. Such a great thing – so happy I found your blog.

    • Kylie says

      THAT IS MY FAVORITE BREAKFAST IN THE ENTIRE WORLD (right now)!!! I can’t stop eating it! It’s so easy to have for breakfast if you bake it the night before. AND it’s like eating cake with frosting for breakfast. I love it. So glad you do too:))

  7. says

    Except by “this frosting” I really mean peanut butter, banana frosting since there was already pumpkin happening in the oats. Point is, you inspired me to make the most delicious breakfast!

Trackbacks

Leave a Reply