Unfortunately, if you want to use Munich malt, you're going to have to mash it. There are a bunch of different malts/grains used in all-grain recipes that simply can't be used in extract/steep techniques. Munich is one of them. Palmer's How To Brew, Chapter 12, has a basic list.
Partial mashing isn't hard at all; don't be intimidated. Look for DeathBrewer's partial mashing tutorial in the Beginner's section. It's awesome.
That aside, converting an all-grain recipe to extract & steep isn't so hard. As a rough rule, 1 pound of pale malt = 0.75 lbs of extract syrup = 0.6 lbs of extract powder. That'll get you close enough to make fabulous beer.