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    You are in: Home / Recipes / Pumpkin Blueberry Muffins Recipe
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    Pumpkin Blueberry Muffins

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 23, 2009

      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.

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    • on December 13, 2007

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pumpkin Blueberry Muffins

    Serving Size: 1 (80 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 153.4
     
    Calories from Fat 9
    27%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 28.2 mg
    9%
    Sodium 231.8 mg
    9%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 2.2 g
    9%
    Sugars 15.2 g
    60%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    Splenda granular

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