Healthy Pumpkin Bran Muffins

Adding pumpkin to bran muffins makes them moist, as well as hearty, and heart-healthy.

Course Breakfast, Brunch, Snack

Cuisine Edwardian, English, Low Fat

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 276kcal

Ingredients

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

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Instructions

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.

Notes

*Make your own buttermilk by adding a tsp of vinegar or lemon juice to milk and let sit for 15 minutes.

Tools of the Trade

As Mrs. Patmore says, “a poor workman blames his tools”. If you want to invest the time in learning to cook you should fortify yourself with proper cooking tools.

I do love the hunt in my local cooking stores, but you can order items directly through Amazon, so you have more time to re-watch Downton.

Silicone Muffin Cups make cleanup a breeze.

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