Apple-Pumpkin Muffins

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

• Ready In: 32 mins
• Serves: 12

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 2  teaspoons apple pie spice
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 cup Egg Beaters egg substitute (or 2 eggs, slightly beaten)
• 1  cup canned pumpkin
• 3⁄4 cup buttermilk (or sour milk*)
• 1⁄3 cup unsweetened applesauce
• 1⁄8 cup  packed  Splenda brown sugar blend (or more to taste)
• 2  tablespoons  cooking oil

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.