Pumpkin Bran Muffins
Healthy bran muffins with pumpkin to keep them moist and loaded with the flavors of fall thanks to the addition of lots of flavorful spices.
Servings: 12
Calories: 170kcal
Ingredients
- 1 cup whole wheat flour
- 3/4 cup wheat bran
- 3/4 cup granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg (or ground nutmeg)
- 1 cup fresh or canned pumpkin puree
- 2 large eggs
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1/4 cup raisins (optional)
Instructions
- Heat oven to 400°F. Lightly grease a 12 cup muffin pan.
- Whisk together 1 cup whole wheat flour, 3/4 cup wheat bran, 3/4 cup granulated sugar, 1 1/2 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and 1/8 teaspoon freshly grated nutmeg in a large bowl. Set aside.
- In a medium bowl, whisk together 1 cup fresh or canned pumpkin puree, 2 large eggs, 2/3 cup buttermilk, and 1/4 cup canola oil.
- Gently stir the pumpkin mixture into the flour mixture until just combined (it's okay if some lumps remain) and fold in 1/4 cup raisins, if using. 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.
Nutrition
Calories: 170kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 250mg | Potassium: 176mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3241IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
