Apple-Pumpkin Muffins

  • Prep Time: 15 to 20 minutes
  • Cook Time: 25-30 minutes
  • Servings: 1 dozen or 12 servings
  • Rating:

Ingredients

  • 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 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 coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.

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. Makes 12 muffins.

*Test Kitchen 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.