Blueberry Pumpkin Muffins (Dairy and Sugar free!)

One scant cup canned pumpkin

1 cup orange juice

½ cup maple syrup or mild tasting honey, such as Clover

½ cup  canola oil

1 teaspoon vanilla extract

2 cups whole wheat pastry flour

1 cup whole wheat flour

1 cup walnuts, process to a fine meal in the food processor

 1 ½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 ½ teaspoon cinnamon

¼ teaspoon grated nutmeg

¼  teaspoon allspice

1 cup fresh blueberries

Preheat the oven to 350 degrees and lightly oil 12 to 14 muffin cups.  Puree the pumpkin, orange juice, maple syrup, oil, and vanilla in a food processor or whisk vigorously in a large bowl. Set aside. In a large bowl, mix the flours, walnuts, baking powder, baking soda, salt, and spices. Make a well in the dry ingredients and add the liquid, stirring just until smooth. Fold in the blueberries. Divide the batter evenly among the muffin cups.  Bake the muffins for 35 minutes. Cool the muffins in the pan for for 10 minutes. After 10 minutes remove from the muffin pan and transfer to a cooling rack. Serve warm or at room temperature.