Prep 20 mins
Cook 25 mins
After the fall It seems I have a ton of pumpkin to use up. I like this recipe because it has some good fiber to the recipe.but it tastes good too!!... I am an "inventive cook" so sometimes I throw in a scoop of plain protein powder in with the flour.and sometimes I use some walnuts in the recipe too. For an even higher fiber / lower fat muffin, see the bottom Variation this did come from another website-
- bran pumpkin muffin
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1 cup bran buds cereal
- 2⁄3 cup milk
- 1 1⁄2 cups pumpkin puree or 1 1⁄2 cups canned pumpkin
- 1 egg
- 1⁄2 cup shortening
- 3⁄4 cup seedless raisin (optional)
- 1 1⁄2 teaspoons sugar
- Stir together flour, baking powder, salt, cinnamon, nutmegand the 1/2 cup sugar; set aside.
- Measure Bran Buds cereal, milk, vanilla and pumpkin into large mixingbowl. Stir to combine. Let stand about 2 minutes or untilcereal is softened.
- Add egg and shortening. Beat well. Add flour mixture, stirring until combined.
- Fold in raisins.
- Portion batter evenly into 12 greased 2 1/2" muffin pancups. Sprinkle with the 1 1/2 teaspoons sugar.
- Bake in 400degree oven for about 35 minutes or until lightly browned.
- Variations: Combine 1 1/2 cups Bran Buds cereal and 1 1/4cups milk. Let stand 2 minutes. Beat in 1 egg and 1/3 cupshortening. Gently stir in a mixture of 1 1/4 cups allpurpose flour, 3 teaspoons baking powder, 1/2 teaspoon saltand 1/2 cup sugar. Spoon into 12 greased muffin cups. Bake at 400 degrees about 25 minutes.