Pumpkin Blueberry Muffins
photo by Squirrelette
- Ready In:
- 38mins
- Ingredients:
- 14
- Yields:
-
16 muffins
- Serves:
- 15
ingredients
- 414.03 ml all-purpose flour
- 177.44 ml whole wheat flour
- 236.59 ml sugar
- 236.59 ml Splenda granular or 236.59 ml other artificial sweetener
- 7.39 ml ground cinnamon
- 3.69 ml ground ginger
- 3.69 ml ground allspice
- 2.46 ml ground nutmeg
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml canned pumpkin
- 2 large eggs
- 59.14 ml applesauce
- 236.59 ml fresh blueberries or 236.59 ml frozen blueberries
directions
- Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
- 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.
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I'm a stay-at home mom to two growing boys and 2 active Giant schnauzers. <br /> <br />My favorite things are reading, doing arts and crafts, eating, and genealogy. (Guess which ones I don't have time for, now that I have kids!) <br /> <br />My pet peeve is spending hours on a recipe to have it turn our horrible--- I've learned not to bother with recipes that feature ingredients I don't like, because I'll never like them!</p>