Pumpkin Bran Muffins
Pumpkin bran muffins first appeared in 1991 Bake and Take with Wheat Foods brochure. These will make for great fall breakfasts.
Servings 14 muffins, 1 muffin per serving
Baking Temp 400 F
Equipment
- Muffin pan
- Large pan
- Wisk
Ingredients
- 1.5 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 1/4 cup all-purpose flour
- 1 1/4 teaspoon 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.