Pumpkin Morning Glory Muffins

1 cup Splenda, 1.25 cup all purpose flour, 1 cup quinoa flour, 1 tbl cinnamon, 2 tsp baking soda, 1/2 tsp salt, 3/4 cup sunflower seeds, 3/4 cup raisins, 1 large apple peeled and grated, 1 cup crushed pineapple drained, 2 cups grated carrots, 3/4 cup coarsely chopped pecans or walnuts, 3 large eggs, 1/2 cup light olive oil, 1/2 cup canned pumpkin, 1 tsp vanilla extract

pre heat oven to 350 degrees, put rack in lower third of oven. Add all the dry indgredents into large bowl. then add apples, carrots, raisins, pineapple, and nuts. In smaller bowl whisk eggs, oil, pumpkin and vanilla. Pour over the dry ingredients and mix to combine. Grease muffin tins or paper liners. Fill each paper or cup to the top. Bake for 30-35 minutes or until tooth pick inserted comes out clean. Then cool for 10 minutes in the pan and then completely on rack.

Number of Servings: 17

Recipe submitted by SparkPeople user EMIKUS.