I have a secret. I kind of hate Pumpkin Spice. GASP!!! WHAT??? (At least, this is what I imagine you’re all saying based on all the pumpkin spice love I see floating around the internet every day for the past month!)
Okay, let me explain. I don’t really hate pumpkin spice – at least not in everything. I just think it has a time and a place. Obviously, fall is the time, since pumpkins are in season in the fall. But it seems to me that the pumpkin spice trend is a little crazy. Do I want pumpkin spice in my coffee. Nope. But it appears that everyone else does. But the occasional baked good? Sure! Pie? Of course! Today I made Pumpkin Spice Bran Muffins. That’s right, I’m jumping on the bandwagon. I’m just not going to be making pumpkin spice lattes, or ice cream, or cocktails, or smoothies anytime soon.
I love to keep bran muffins in the freezer for a quick breakfast or snack. And these muffins have the added benefit of the pumpkin to help keep them moist and the spices for extra flavor. Although I didn’t add raisins, you definitely could. Some chopped nuts would be good too. Not only are these muffins delicious, but they’re high in fiber too. Gotta love fiber! And wheat bran provides the best kind of fiber (insoluble) to keep you regular. As with any recipe that uses pumpkin, feel free to substitute an equal amount of any pureed winter squash for a similar result.
Now lets talk about fall for a bit. I have to say that although it’s now officially fall, it doesn’t really feel like it yet. It’s still warm here, and I’m still pulling zucchinis, peppers and tomatoes out of my garden almost everyday. Maybe I’m still used to Canadian fall, that very, very short period of time between summer and when the snow falls. In any case, this is really the first time I’ve gotten to enjoy a Wisconsin fall, as I’m usually travelling at this time of the year. And enjoy it we will! We’re hoping to get a little hiking in, and maybe a corn maze. What’s your favorite fall family activity?
- 1 cup whole wheat flour
- 3/4 cup wheat bran
- 3/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or canned pumpkin puree
- 2 large eggs
- 2/3 cup buttermilk
- 1/4 cup canola oil
Heat oven to 400°F. Lightly grease a 12 cup muffin tin.
Whisk together flour, bran, sugar, cinnamon, baking powder, baking soda and salt 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 (it's okay if some lumps remain). Divide batter evenly among muffin cups.
Bake for 20-25 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.
* Recipe barely adapted from Women’s Day Magazine