Apple-Pumpkin Muffins Recipe

Name: Apple-Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 ¼ cups all-purpose flour; ½ cup whole wheat flour; 3 tablespoons toasted wheat germ; 2 teaspoons pumpkin pie spice or 2 teaspoons apple pie spice; 1 ½ teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ½ cup Egg Beaters egg substitute (or 2 eggs, slightly beaten); 1 cup canned pumpkin; ¾ cup buttermilk (or sour milk*); ⅓ cup unsweetened applesauce; ⅛ cup packed Splenda brown sugar blend (or more to taste); 2 tablespoons cooking oil

Servings: persons

nonstick cooking spray
1 ¼ cups all-purpose flour
½ cup whole wheat flour
3 tablespoons toasted wheat germ
2 teaspoons pumpkin pie spice or 2 teaspoons apple pie spice
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup Egg Beaters egg substitute (or 2 eggs, slightly beaten)
1 cup canned pumpkin
¾ cup buttermilk (or sour milk*)
⅓ cup unsweetened applesauce
⅛ 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.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick cooking spray, 1 ¼ cups all-purpose flour, ½ cup whole wheat flour, 3 tablespoons toasted wheat germ, and more.

Yes, Apple-Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple-Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions