It wasn’t all that long ago that I had zero interest in low-fat, healthier cooking methods.  I’m not quite sure what changed, perhaps being in my 30′s or perhaps knowing that what I make is being consumed by my two-year old and I only want the best for him in every way possible.  However,  now it is very important to me to ensure that what is being prepare for those around me is not only delicious but also nutritious.  I’m proud to say that once again, these muffins are very low-fat, high fiber, and a perfect breakfast or mid-day snack.  Pumpkin is loaded with vitamin A and zinc, and also contains high amounts of vitamin C…perfect food for flu season!

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup wheat germ
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted and cooled
• 1/2 cup packed light brown sugar
• 1 cup canned pure pumpkin
• 1/2 cup unsweetened applesauce
• 1/4 cup well-shaken buttermilk
• 2 large eggs
• 2 teaspoon pure vanilla extract
• 1 tablespoon sugar in the raw
• 2 tablespoons pecan pieces

Preheat oven to 400°F with rack in middle. Grease muffin pan if not nonstick.  Combine together flours, wheat germ, baking powder, baking soda, spices, and salt in a large bowl.

Mix dry ingredients and create a well in the center.  Set aside.

In a separate bowl, combine together butter and brown sugar.

Add pumpkin and applesauce to butter mixture

Blend buttermilk, eggs, and vanilla into the pumpkin mixture.

Add to pumpkin mixture to well in center of the dry ingredients.

Stir batter until just combined.

Divide batter evenly among muffin cups.

Sprinkle batter with sugar in the raw. Sprinkle muffins with pecan pieces, pressing in pecan pieces slightly.

Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Remove muffins from muffin pan and allow to cool completely on wire racks.  Store in an airtight container for up to three days.