Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1¼ cups all-purpose flour
½ cup whole wheat flour
3 tablespoons toasted wheat germ
2 teaspoons pumpkin pie spice or apple pie spice
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup refrigerated or frozen egg product, thawed (see Tips)
1 cup canned pumpkin
¾ cup buttermilk or sour milk (see Tips)
⅓ cup unsweetened applesauce
¼ cup packed brown sugar
2 tablespoons cooking oil
Preheat oven to 375°F. Lightly coat twelve 2- ½-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; serve warm.
Tips: You can substitute 2 eggs, lightly beaten, for ½ cup egg substitute.
To make ¾ cup sour milk, place 2¼ teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¾ cup total liquid; stir. Let mixture stand for 5 minutes before using.