Harvest Pumpkin Muffins
|Whole wheat flour||2 Cup (32 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Pumpkin pie spice||1 1⁄4 Teaspoon|
|Mashed pumpkin||2⁄3 Cup (10.67 tbs) (Cooked / Canned)|
|Apple juice||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Finely chopped apple||1 1⁄4 Cup (20 tbs) (About 1 1/2 Medium)|
|Light brown sugar||1 Tablespoon|
|Toasted wheat germ||1 Tablespoon|
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.