Pumpkin Blueberry Muffins

Submitted by SAHMchef

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

 

• Ready In: 38mins
• Ingredients: 14
• Yields: 16-24 muffins
• Serves: 15

ingredients

• 1 3⁄4 cups all-purpose flour
• 3⁄4 cup whole wheat flour
• 1 cup sugar
• 1 cup Splenda granular or 1 cup other artificial sweetener
• 1⁄2 tablespoon ground cinnamon
• 3⁄4 teaspoon ground ginger
• 3⁄4 teaspoon ground allspice
• 1⁄2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups canned pumpkin
• 2 large eggs
• 1⁄4 cup applesauce
• 1 cup fresh blueberries or 1 cup frozen blueberries

directions

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.

Reviews

[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.

 

[KyleandAlli]

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.