Pumpkin Apple Muffins

This week, a new recipe.  Perfect for fall or winter!
This makes about 72 mini-muffins.  I've counted each serving as 2 muffins.  (If you make these for your family and use regular size muffin pans, a serving size is half a muffin and you'll get 18 muffins from this recipe.)
Each serving has 113 calories, 4.2g fat, 71mg sodium, 2g fiber, 10.3g sugar, and 22% RDA of Vitamin A.  (Pumpkin is a vitamin A powerhouse!)


Ingredients:

2.5 cups white whole wheat flour
1 cup white sugar
1/2 cup brown sugar Splenda blend
10 TBS flaxmeal
1/2 tsp salt
1 tsp baking soda
1 TBS pumpkin pie spice
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 apples, chopped fine

1.  Preheat oven to 350 degrees.  Put your mini-muffin liners in your pans.
2.  Mix all your dry ingredients, then add the wet ingredients and stir until just combined.  Then carefully fold in your chopped apples.
3.  Spoon your batter into your muffin pans and bake for about 10 minutes.  The tops will start to turn golden brown and feel firm to the touch when they're done.
4.  Cool on a wire rack and enjoy!