Applesauce and pumpkin make these muffins moist, low-fat, healthful and delicious. Serve them for Thanksgiving or Christmas breakfast or brunch, or for a lunchbox treat.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 1/2 cup egg substitute.

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.

Nutrition Facts

1 muffin
127 calories; protein 4.2g; carbohydrates 21.6g; dietary fiber 1.9g; sugars 6.8g; fat 2.9g; saturated fat 0.5g; cholesterol 0.6mg; vitamin a iu 3311.4IU; vitamin c 1.3mg; folate 46.7mcg; calcium 46.8mg; iron 1.5mg; magnesium 24.2mg; potassium 151.9mg; sodium 192mg.

1 Starch, 1/2 Other Carb, 1/2 Fat