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.

---

Steps

---

Preheat oven to 375 degree 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.

---

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.

---

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.

---

Cool in muffin cups on a wire rack for 5 minutes.

---

Remove from muffin cups.

---

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.

---

Ingredients

---

nonstick cooking spray, all-purpose flour, whole wheat flour, toasted wheat germ, pumpkin pie spice, baking powder, salt, baking soda, egg beaters egg substitute, canned pumpkin, buttermilk, unsweetened applesauce, splenda brown sugar blend, cooking oil