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Apple Pumpkin MuffinsApple Pumpkin Muffins


Prepared by: Kelsey Jeter
Nutrition Specialist,
University of Missouri Extension
November 8, 2015


Yield: 12 servings



  • 1 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 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 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 2½-inch muffin cups with nonstick cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.


*To make 3/4 cup sour milk, place 2 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 information per serving:

Calories: 127
Total Fat: 3g
Protein: 4g
Carbohydrates: 22 g
Fiber: 2 g
Sodium: 192 mg
Cholesterol: 1 mg






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Funded in part by USDA SNAP.

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Last update: Tuesday, November 17, 2015