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.
- 1 cup whole wheat flour
- ¾ cup wheat bran
- ¾ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg (or ground nutmeg)
- 1 cup fresh or canned pumpkin puree
- 2 large eggs
- ⅔ cup buttermilk
- ¼ cup canola oil
- ¼ cup raisins (optional)
Heat oven to 400°F. Lightly grease a 12 cup muffin pan.
Whisk together flour, bran, sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg 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) and fold in 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.
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