Pumpkin Blueberry Muffins - cooking recipe

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

Preparation

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.