Total Time
32mins
Prep 12 mins
Cook 20 mins

Substituting applesauce for some of the butter or oil adds tenderness to these Apple-Pumpkin muffins while keeping them low in fat.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degree F.
  2. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
  3. 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.
  4. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture.
  5. Stir just until moistened.
  6. 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.
  7. Cool in muffin cups on a wire rack for 5 minutes.
  8. Remove from muffin cups.
  9. * 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.
Most Helpful

2 5

Wasn't really wild about these. I was excited to try them because they looked more healthy than the type of muffins I usually bake. As I result, I had to stock my cupboard with Splenda brown sugar blend and wheat germ (2 things I have never cooked with before). They stuck to the muffin papers like crazy (should have sprayed them first) and they were rather bland. I would have liked more apple/pumpkin flavor to compensate for the other "low fat" effects of the recipe.

5 5

Very moist and a slight chewy texture. Just the right amount of sweet for me, but if you are expecting a sweet muffin, add more Splenda as noted in ingredients. I will add some chopped nuts next time, too. The wheat germ adds a little texture, also. Thanks, Annacia, for posting this keeper.