Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk or plain greek yogurt
- 1/2 cup canola, corn, or safflower oil
- 3/4 cup whole wheat flour (can use all-purpose flour)
- 3/4 cup natural bran
- 3/4 cup granulated white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup raisins or dried cranberries
Preparation
Step 1
Preheat oven to 400 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.
Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.