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Pumpkin Blueberry Muffins

Created by Annie Fenn, M.D.
Makes 12 muffins, or 24 mini muffins


  • 1 cup oat flour
  • 1 cup almond flour
  • ¼ cup plus 1 tbsp hemp seeds (also called hemp hearts)
  • 2 tsp baking powder
  • 1 tbsp ground flaxseeds
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 1 cup pumpkin puree (from a can)
  • cup coconut palm sugar
  • ½ cup extra-virgin olive oil
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract
  • 2 large eggs
  • 2 cups blueberries, fresh or frozen (but not defrosted)


  • Preheat your oven to 350ºF. Line a 12-cup muffin tin with paper liners and set aside.
  • In a large bowl, whisk together the oat and almond flours, ¼ cup of the hemp hearts, the baking powder, ground flaxseed, cinnamon, and ½ teaspoon salt; set aside.
  • In a separate large bowl, whisk together the pumpkin, sugar, olive oil, vanilla, and almond extracts. Whisk in the eggs one at a time. Fold the dry ingredients into the wet ones until just combined.
  • Gently fold 1⅓ cups of the blueberries into the muffin batter. Divide the batter evenly between the muffin cups.
  • Divide the remaining ⅔ cup blueberries over the tops of the muffins and gently press them into the batter. Sprinkle with the additional tablespoon of hemp hearts.
  • Bake for 38 to 42 minutes for standard muffins, or until a cake tester or small wooden skewer inserted into muffins comes out clean. For mini muffins, check for doneness starting at 32 minutes.