Centuries ago when baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, named after The Gem Company which made them popular around the turn of the 20th century, so people started created cakes in tins and a whole new breakfast food was created.
Fall and Winter are traditionally the time to bake with pumpkin, but with canned pumpkin available all year round you can fill your house with the amazing odours of pumpkin spice any time.
Adding pumpkin to bran muffins makes them moist, as well as hearty, and heart-healthy.
Healthy Pumpkin Bran Muffins
- 3 cups whole wheat flour
- 2 cups wheat bran
- 1 cup Granulated sugar or sugar substitute
- 2 tsp. baking powder
- 2 tsp. baking soda
- 3 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 tsp. salt
- 2 cups pumpkin puree
- 4 large eggs
- 1 1/2 cups buttermilk
- 1/2 cup unsweetend applesauce or canola oil
- 1 cup raisins optional
- Preheat oven to 350°F. Lightly grease a 12 cup muffin tin or use silicone cups to make clean up a breeze.
- Whisk together all the dry ingredients in a large bowl. Set aside.
- In a medium bowl, whisk together pumpkin, eggs, buttermilk and oil.
- Gently stir pumpkin mixture into flour mixture until just combined and fold in raisins, if using. Use an ice cream scoop to divide batter evenly among muffin cups.
- Bake for 30-35 minutes, until a toothpick inserted in the center of a muffin, comes out clean.
- Cool slightly in pan, then remove muffins from pan and cool on a wire rack.