Pumpkin Bran Muffins

winkki's Note:

Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• 3/4 cup whole wheat flour
• 1 1/3 cups wheat bran
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup canned pumpkin
• 1 cup skim milk
• 1/4 cup maple syrup
• 2 tablespoons vegetable oil (I use canola)
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange rind
• 1/2 cup raisins (I use golden sultanas)

Directions:

1. Spray muffin pan (12 muffin size) with cooking spray.
2. Combine dry ingredients in large bowl and mix well.
3. In separate bowl, combine all remaining ingredients except raisins; blend well.
4. Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
5. Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
6. Smooth top slightly.
7. At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
8. Cool on rack.

Reviews

[carole in orlando]

Just pulled these out of the oven! The texture is very good and they smell so-o-o good. I got nervous about there being no eggs, so I put in 1/4 cup Eggbeaters. I prefer mine a little sweeter (personal preference) so will add some sugar next time. I used dried cranberries because they go so well with pumpkin and orange flavors. With the additions I will make these often! Thanks for the recipe. Carole in Orlando

[magentakitteh]

Unfortunately these turned out very dry and didnt have much of a pumpkin taste. I used oat bran instead of wheat bran and substituted honey for the maple syrup: 1 to 1 as recommended by a substitution chart. This may have been the reason for how dry they were.

[Gingernut]

Very good. I made a few changes. I used fresh pumpkin puree (leftover baby food) and pureed pears instead of canned pumpkin. I used yoghurt instead of milk. Because the yoghurt was sweetened, I left out the syrup. I also used 1 c each of flour, oat bran, and oats, instead of the proportion stated. I soaked the raisins, and added 2 grated carrots. These were very good, as long as you are not expecting a sweet muffin! Perfect for my kids, who don't know any better ;)