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
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 (1 Muffin Per Serving)
Nutritional Info Per Serving: 128 calories; 3 g fat; 1 mg cholesterol; 22 g carbs; 4 g protein; 2 g fiber; 193 mg sodium