INGREDIENTS

1. nonstick cooking spray
2. 1 1/4cupsall-purpose flour
3. 1/2cupwhole wheat flour
4. 3tablespoonstoasted wheat germ
5. 2teaspoonspumpkin pie spiceor apple pie spice
6. 1 1/2teaspoonsbaking powder
7. 1/2teaspoonsalt
8. 1/4teaspoonbaking soda
9. 1/2cupEgg Beaters egg substitute(or 2 eggs, slightly beaten)
10. 1cupcanned pumpkin
11. 3/4cupbuttermilk(or sour milk*)
12. 1/3cupunsweetened applesauce
13. 1/8cup packedSplenda brown sugar blend(or more to taste)
14. 2tablespoonscooking oil

DIRECTIONS

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. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
7. Cool in muffin cups on a wire rack for 5 minutes.
8. Remove from muffin cups.
9. * 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.