Apple-Pumpkin Muffins

• nonstick cooking spray
• 1 14 cups all-purpose flour
• 12 cup whole wheat flour
• 3 tablespoons toasted wheat germ
• 2 teaspoons pumpkin pie spice or 2 teaspoons apple pie spice
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 14 teaspoon baking soda
• 12 cup Egg Beaters egg substitute (or 2 eggs, slightly beaten)
• 1 cup canned pumpkin
• 34 cup buttermilk (or sour milk*)
• 13 cup unsweetened applesauce
• 18 cup packed Splenda brown sugar blend (or more to taste)
• 2 tablespoons cooking oil

1. Preheat oven to 375 degree F.
2. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
3. 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.
4. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture.
5. Stir just until moistened.
6. Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
7. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
8. Cool in muffin cups on a wire rack for 5 minutes.
9. Remove from muffin cups.
10. * To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup.
11. Add enough milk to make 3/4 cup total liquid; stir.
12. Let mixture stand for 5 minutes before using.

nonstick cooking spray, flour, whole wheat flour, toasted wheat germ, pumpkin pie spice, baking powder, salt, baking soda, egg beaters, pumpkin, buttermilk, unsweetened applesauce, brown sugar, cooking oil

Taken from www.food.com/recipe/apple-pumpkin-muffins-210090 (may not work)