Pumpkin Blueberry Muffins

• 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

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.

allpurpose, whole wheat flour, sugar, splenda, ground cinnamon, ground ginger, ground allspice, ground nutmeg, baking soda, salt, pumpkin, eggs, applesauce, fresh blueberries

Taken from www.food.com/recipe/pumpkin-blueberry-muffins-143987 (may not work)