If you are making blueberry muffins, then the berry is an additive that will not mix in, but be suspended in your muffin batter. Pumpkin is a puree, so it'll be different. You can add pumpkin, but it will make the batter orange and thin it down a bit because of the watery texture and heavy moisture content of the squash. If you are looking for a replacement for the blueberries, try another berry or fruit that will "suspend" in the batter, like raspberries or cut up apple, etc. If you do go with the pumpkin, you can add cinnamon or other "pie" spices to liven it up...even experiment with throwing in mini chocolate chips and/or chopped up nuts.
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