Pumpkin Apple Muffin

• Nonstick cooking spray
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons toasted wheat germ
• 2 teaspoons pumpkin pie spice or apple pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
• 1 cup canned pumpkin
• 3/4 cup low fat buttermilk or sour milk*
• 1/3 cup unsweetened applesauce
• 1/4 cup packed brown sugar
• 2 tablespoons cooking oil

Directions:

1. Preheat oven to 375 degrees F. Lightly spray twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda.
2. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened.
3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

 

Tip
*To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Serving size 1 muffin
Makes 12 muffins

Nutrition Facts
Calories: 122
Protein:4g
Fat: 3.8g
Salt: 54mg
Fiber: 2g
Carbohydrates: 18g