Pumpkin Apple Muffins

These may not be the healthiest option out there, but they are my most asked for recipe. I want to try the recipe using splenda instead of sugar, but don't have time just yet, so if any of you do, please let me know how it turns out! Happy Harvest!
One batch yeilds 18 muffins.

2 1/2 cups all purpose flour
2 cups white sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup pumpkin puree (not the pie filling)
1/2 cup canola oil
2 cups peeled, cored, chopped apple

Prehaet oven to 350
Grease or line 18 muffin cups (I use liners)
In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
In a seperate bowl, mix together eggs, pumpkin and oil.
Add pumpkin mixture to flour mixture, stirring just enough to mix throughly. Fold in apples.
Spoon bater into prepared muffin cups, fill approximately 2/3.
Bake 35-40 minutes or until toothpick inserted in the middle comes out clean.

Per one muffin serving, assuming you needed 4 large apples:
Cal: 231 Carbs: 43 Fat: 7 Protein: 3 Sodium: 143 Fiber: 2