Pumpkin Blueberry Muffins

READY IN: 38mins
Recipe by SAHMchef

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

Top Review by Squirrelette

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.

Ingredients Nutrition


  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.

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