Ingredients
- 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 cup canned pumpkin
- 3/4 cup buttermilk or sour milk
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
- 1/3 cup unsweetened applesauce
- 1/4 cup packed brown sugar
- 2 tablespoons canola oil
- 1/4 cup chopped walnuts
Directions
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Preheat oven to 375˚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.
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In a medium bowl, combine pumpkin, buttermilk, egg product, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.
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Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Sprinkle tops with walnuts. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
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Cool in muffin cups on a wire rack for five minutes. Remove from muffin cups; serve warm. Makes 12 muffins.