Friday, September 25, 2015

Pumpkin Bran Muffins

Fall is here and winter squash is in season! If you are looking for something wholesome, moist and delicious to do with pumpkin here is one idea for Pumpkin Bran Muffins revised from the recipe found at Full of fiber and not too sweet this is a great muffin for snacks, breakfast or a dinner side.

Pumpkin Bran Muffins

  • 1 cup whole-wheat flour
  • 3/4 cup wheat bran
  • 1/2 cup brown sugar (unpacked)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or canned pumpkin puree
  • 2 eggs
  • 2/3 cup buttermilk*
  • 1/4 cup canola oil
  1. Heat oven to 400 degrees F. Line a 12-cup** muffin tin with paper liners or grease well if not using liners.
  2. In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together the pumpkin, eggs, buttermilk, and oil.
  4. Fold the pumpkin mixture into the flour mixture just until combined. Divide the batter among the lined muffin cups (about 1/3 cup each) and bake until a wooden pick inserted into the middle comes out clean, 20 to 25 minutes.
* Buttermilk can be substituted with regular milk mixed with 1 Tbsp lemon juice per cup of milk.
** Makes 48 small muffins. Bake for 8-12 minutes. 

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