Categories: Breads, Breakfast

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

1. 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.

2. 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.

3. 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.

4. Cool in muffin cups on a wire rack for five minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

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