1 1/4 c. whole wheat flour
1/2 c. wheat germ
1/4 c. coarsely chopped pecans
1 tsp. baking
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. pureed cooked pumpkin
1/4 c. unsalted butter, melted
1/4 c. honey
1/4 c. orange juice
2 tbsp. molasses
1 egg

Heat oven to 375 degrees. In large bowl stir together first 6 ingredients until well mixed; set aside. In a medium-size bowl beat together the remaining ingredients until well blended. Add all at once to dry ingredients, stirring until just blended; do not overmix. Fill 12 lightly greased, 2 1/2 inch muffin cups three-quarters full with batter. Bake about 20 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool the muffin cups on a wire rack 5 minutes, then remove muffins.