I had some canned pumpkin in tupperware in my fridge from making my Pumpkin Spice Cream Cheese Bread that I needed to use up, and I spent the morning trying to decide what to do with it. Suddenly it came to me: Bran muffins and pumpkin. I was guessing it would be a winning combination, and it was. I used my favorite bran muffin recipe and I made a few changes/substitutions and this delicious muffin was born.
It was so yummy that my daughter licked the bowl clean when I was done. (We don’t worry much about raw eggs in batter around here, obviously.)
These sweet, moist, healthy muffins will satisfy your breakfast craving for something sweet AND they’ll keep you full for hours, since bran is packed full of fiber.
And I’m sorry, but it has to be said- Bran muffins will keep you regular. – Bonus points! Is it bad to mention that on a food blog? I’m sorry. Maybe it will make you feel better to know there are only about 220 calories in one of these babies. That’s so few that you don’t even have to feel guilty adding a pat of butter (not that they need it.)
A Rumbly in my Tumbly original
Makes 12 large muffins
1 1/4 cups wheat or oat bran
1 1/2 cups canned pumpkin
1/2 cup vegetable oil
1 cup brown sugar
1 tablespoon honey
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Preheat the oven to 400 degrees and line a muffin tin with paper muffin liners. In a small bowl, mix together the bran and pumpkin. Set aside to soak about 10 minutes.
In a large bowl, mix together the brown sugar, vegetable oil, egg and honey. Stir in the bran mixture. Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; stir into the batter until just moistened. Spoon batter into muffin cups, filling 3/4 full.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.