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Pumpkin Bran Muffins


  • Author: Karen Petersen
  • Total Time: 25 minutes
  • Yield: 12 servings 1x
Scale

Ingredients

  • 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

  1.  Preheat the oven to 400° F.In a large bowl combine the buttermilk, pumpkin puree, and All Bran cereal.  Let sit for 5 minutes.
  2.  Stir in the eggs, molasses, brown sugar and vanilla until combined.
  3.  Add in the flour, soda, baking powder, cinnamon, salt, cloves, nutmeg and allspice.  Gently stir just
    until combined.
  4.  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.
  5.  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.