Pumpkin Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 9 |
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This recipe was modified to make it more healthy, and it still tastes wonderful! 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.
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