Ingredient List
For the muffins:
  • 1 ½ cups 100% bran cereal*
  • ¾ cup dried cranberries or raisins
  • ½ cup boiling water
  • ¾ cup low-fat buttermilk
  • ¾ cup granulated sugar
  • 1 large egg, slightly beaten
  • ½ cup canned pumpkin
  • ¼ cup vegetable oil
  • 1 ¼ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves or ground nutmeg
Instructions
Preparation
  • Preheat oven to 400°F. Line a standard-size (2 ½ x 1 ¼-inch) muffin pan with liners or coat with nonstick cooking spray.

Baking
  • In a large bowl, combine cereal, cranberries or raisins and boiling water. Let stand 2 minutes.

  • Add buttermilk, sugar, egg, pumpkin and oil; mix thoroughly.

  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, allspice, cloves or nutmeg.

  • Add flour mixture to the pumpkin mixture, stirring just until combined. Do not overmix.

  • Spoon batter into prepared muffin cups, filling each three-quarters full.

  • Bake until a wooden pick inserted in center comes out clean, 18 – 20 minutes. The internal temperature should register 200°F – 205°F on an instant-read thermometer. Remove muffins to rack. Serve warm or at room temperature.

Instructions
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