Pumpkin Blueberry Muffins

Total Time
10 mins
28 mins

This recipe was modified to make it more healthy, and it still tastes wonderful!

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  1. Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
  2. Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
  3. Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.
Most Helpful

Very moist and tasty. I switched out the Splenda for regular white sugar and although it tasted a little too sweet right after baking, it was not too sweet the next day. Also, I got 20 nicely sized muffins (not jumbo) out of this recipe, instead of 15 (see photo), so even with the regular sugar, the calorie count remained the same per muffin.

5 5

This recipe was great! We used all whole wheat flour instead of using a combination of white and wheat flour. The batter was a little thick, but they baked up really well. The fresh blueberries worked well too. Thanks for the healthy, tasty recipe! We will be making these again.