Apple Pumpkin Muffins
Prepared by: Kelsey Jeter
University of Missouri Extension
November 8, 2015
Yield: 12 servings
- 1¼ cups all-purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons toasted wheat germ
- 2 teaspoons pumpkin pie spice or apple pie spice
- 1½ 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
- Preheat oven to 375 degrees F. Lightly coat twelve 2½-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.
*To make 3/4 cup sour milk, place 2¼ 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:
Total Fat: 3g
Carbohydrates: 22 g
Fiber: 2 g
Sodium: 192 mg
Cholesterol: 1 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, November 17, 2015