Pumpkin Bran Muffins

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-

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

•  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

Directions

1. Stir together flour, baking powder, salt, cinnamon, nutmegand the 1/2 cup sugar; set aside.
2. Measure Bran Buds cereal, milk, vanilla and pumpkin into large mixingbowl. Stir to combine. Let stand about 2 minutes or untilcereal is softened.
3. Add egg and shortening. Beat well. Add flour mixture, stirring until combined.
4. Fold in raisins.
5. Portion batter evenly into 12 greased 2 1/2" muffin pancups. Sprinkle with the 1 1/2 teaspoons sugar.
6. Bake in 400degree oven for about 35 minutes or until lightly browned.
7. 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.