Ingredients
Scale
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 1 1/2 cups All Bran cereal
- 2 beaten eggs
- 2 Tbsp molasses
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp allspice
Instructions
- Preheat the oven to 400° F.In a large bowl combine the buttermilk, pumpkin puree, and All Bran cereal. Let sit for 5 minutes.
- Stir in the eggs, molasses, brown sugar and vanilla until combined.
- Add in the flour, soda, baking powder, cinnamon, salt, cloves, nutmeg and allspice. Gently stir just
until combined. - Using a large ice cream scoop,scoop the batter into a muffin tin that has been lined with cupcake liners or that has been sprayed with non-stick cooking spray.
- Bake for 14-17 minutes. Remove from oven and let cool for 15 minutes. Enjoy with butter. Store in airtight container for up to 3 days. Freeze extras in plastic freezer bag for up to 3 months.