Apple Pumpkin Muffins Recipe

Ingredients for Apple Pumpkin Muffins

• Nonstick Cooking Spray
• All Purpose Flour
• ½ cup whole wheat flour
• Toasted Wheat Germ
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• Egg Beaters Egg Substitute
• Canned Pumpkin
• ¾ cup buttermilk (or see instructions for making sour milk)
• Unsweetened Applesauce
• Splenda Brown Sugar Blend
• Cooking Oil

How to Make Apple Pumpkin Muffins

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ¼ cup wheat germ, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. In a separate bowl, whisk together 1 large egg, 1 cup pumpkin puree, ¾ cup buttermilk (see note below for making sour milk), ½ cup unsweetened applesauce, ½ cup packed light brown sugar, and ¼ cup vegetable oil.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Fill each muffin cup about two-thirds full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy!