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Categories:
all-purpose whole wheat flour sugar Splenda ground cinnamon ground ginger ground allspice ground nutmeg baking soda salt pumpkin eggs applesauce fresh blueberries
Viewed: 59 - Published at: 9 years agoIngredients
- 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
Method
- 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.
