Tuesday, February 19, 2013

Pumpkin Bran Muffins

I have made thousands of muffins in my kitchen as we eat muffins often.  They are so convenient for a snack, the kid's lunches, a quick breakfast.  I prefer to make them over cookies or cakes.  I also have a bit of attention deficit disorder when it comes to muffin recipes.  I rarely make the same one twice.  I'm always in search of something better and tastier.  These pumpkin bran muffins are an exception.  I have made them more than once and I will continue to make them regularly as they tick all my boxes for muffin goodness.  Moist, not too sweet, freeze well, use healthy ingredients, highly adaptable - all good things!  Plus this recipe has the added benefit of using an entire can of pumpkin (I hate only using a cup and then having to freeze the rest) and it makes a large batch (around 36).


Pumpkin Bran Muffins
(I know I got this from the Internet somewhere but can't find the source)

  • 1 large can (796ml) pumpkin
  • 1.5 cups sugar
  • 1 cup oil
  • 6 eggs
  • 4 cups flour
  • 2 cups oat or wheat bran
  • 1 teaspoon salt
  • 1.5 tablespoons cinnamon
  • 1.5 tablespoons baking soda
  • 1.5 tablespoons baking powder
  • 2 cups add ins - raisins, chocolate chips, nuts, etc
*Combine pumpkin, sugar, oil and eggs.
*Sift together dry ingredients.
*Add dry mixture into the wet mixture and stir until combined.
*Stir in add ins.
*Bake at 350 degrees for 22-25 minutes.

I use half white and half whole wheat flour and olive oil with good results in this recipe.  I've also used coconut palm sugar (I think that's what it's called) which gives them a deep, rich flavor.  I make these for my baby to eat but I don't add any add ins to his.

- C :)