Harvest Pumpkin Muffins Recipe
Ingredients
2 cups whole wheat flour
1/2 cup light brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/4 teaspoons pumpkin pie spice
2/3 cup mashed cooked or canned pumpkin
1/2 cup plus 1 tablespoon apple juice
2 egg whites
1 1/4 cups finely chopped apple (about 1 1/2 medium)
TOPPING
1 tablespoon light brown sugar
1 tablespoon toasted wheat germ
Directions
1. To make the topping, combine the brown sugar and wheat germ in a small bowl. Set aside.
2. In a large bowl, combine the flour, brown sugar, baking powder, and pumpkin pie spice, and stir to mix well. Add the pumpkin, apple juice, and egg whites, and stir just until the dry ingredients are moistened. Fold in the apple.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter, and bake at 350°F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
2. In a large bowl, combine the flour, brown sugar, baking powder, and pumpkin pie spice, and stir to mix well. Add the pumpkin, apple juice, and egg whites, and stir just until the dry ingredients are moistened. Fold in the apple.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter, and bake at 350°F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
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