Recipe by Knitting Granny
These are easy to make, delicious and they make your house smell wonderful - a favorite at our house. They're high in fiber, low in fat and not too sweet. If desired, you could add raisins, currants and/or chopped nuts when you stir-in the dry ingredients. This recipe makes 2 dozen regular sized muffins or 4 dozen smaller "gem" sized muffins.
Top Review by Noor.Khalid
These muffins were moist, dense, and delicious. I added 1/4 cup ground flaxseed, used 1/2 cup applesauce instead of the oil, and used egg substitute to reduce calories and fat grams. They weren't missed. I was able to fit 7 muffins into my Texas-sized muffin cups. Due to the size, I baked them at 350 degrees for 40 minutes. I am really glad I tried this recipe and I will certainly make this again next time I pick up a can of pumpkin. Thanks for posting!
- 1 1⁄4 cups all-bran cereal
- 1 cup low-fat buttermilk
- 1⁄3 cup canola oil
- 2 eggs
- 1 cup sugar
- 1 (15 ounce) can pumpkin puree
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt or 1⁄2 teaspoon table salt
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon grated fresh nutmeg or 1⁄8 teaspoon dried nutmeg, powder
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl mix together the cereal, buttermlk, oil, eggs, sugar and pumpkin. Let this sit while you measure the dry ingredients.
- In a medium bowl measure the flour, baking powder, salt, and spices. Mix together with a wire whisk.
- Dump the dry ingredients into the cereal/pumpkin mixture and stir together just until all the dry ingredients are moistened.
- Spray muffin pans with spray-release and fill muffin cups a little more than half full.
- Bake regular sized muffins about 18 minutes and small muffins about 15 minutes.
- Let muffins sit in pans for 3 or 4 minutes then turn out gently onto baking rack to cool completely.