Pumpkin Spice Muffin Recipe

Spiced Pumpkin Bran Muffins

Gather two 12-cup muffin tins, lightly greased or lined with paper cups (makes 2 dozen medium-sized muffins or 3 dozen small muffins), and preheat the oven to 375 F (or 350 F if you have a super hot oven).

Ingredients

• 1 cup bran cereal (I use bran flakes or all-bran)
• 2 1/2 cups whole wheat flour
• 1 cup raisins, walnuts or pecans (your choice)
• 4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 3 eggs, lightly beaten
• 2 cups buttermilk
• 1 cup granulated sugar
• 1 can (14 oz) pumpkin puree
• ½ cup vegetable oil (I use canola)

Instructions

1. In a large bowl, combine whole wheat flour, bran, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and raisins or nuts.
2. In another large bowl, combine eggs, buttermilk, pumpkin, and oil.
3. Make a well in the center of the dry mixture and pour in the wet mixture all at once. Gently fold together until just combined- do not over-mix.
4. Spoon batter into muffin tins and bake in preheated oven for 18 minutes

Recipe adapted from the Dietitians of Canada "Great Food Fast" Cookbook.