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Pumpkin Bran Muffins

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Looking for a new way to start your fall day? Bake up a batch of these moist pumpkin-bran muffins and you’re good to go! Nutrient-dense pumpkin puree makes a great addition to most any muffin; moist and sweet, it’s rich in fiber and beta-carotene, and also low in calories. Think of it as adding applesauce or mashed banana, only with more good things going in. Pumpkin and bran make a delicious combination, providing a double whammy of fiber to help keep you satisfied until your next meal.

Of course any stir-in could take the place of raisins here; try chopped walnuts or pecans, fresh or frozen blueberries or raspberries, or even a small chopped apple.

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Pumpkin Bran Muffins

Adapted from Kevin is Cooking

1 1/2 cup all-bran cereal
1/2 cup boiling water
1/4 cup vegetable oil
1 large egg
3/4 cup sugar
3/4 cup pumpkin puree
1 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
1 cup raisins

Preheat oven to 400 F. In a large mixing bowl, pour boiling water over 1/2 cup of the cereal, stir in the oil and set it aside. Once cool, stir in the egg, sugar, pumpkin puree and remaining cereal.

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the bran mixture in 3 additions alternately with the buttermilk in two additions. Stir in the raisins.

Divide between 12 paper-lined or greased muffin tins and bake for 20 minutes, or until springy to the touch. Makes 12.

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