Name: Moist Pumpkin Bran Muffins
Yield: 12 servings
Ingredients: 1 ½ cups whole wheat flour; ¼ cup brown sugar; 1 tsp baking soda; 1 tsp baking powder; ¼ tsp salt; 1 tbsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cloves; 1 tsp nutmeg; 15 oz can pumpkin puree; 2 tbsp honey; 2 eggs; ¼ cup unsweetened applesauce; ½ cup non-fat unflavored yogurt; ¾ cup wheat bran

CategoryBreads, Breakfast

Yields12 Servings

1 ½ cups whole wheat flour

¼ cup brown sugar

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

1 tbsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

1 tsp nutmeg

15 oz can pumpkin puree

2 tbsp honey

2 eggs

¼ cup unsweetened applesauce

½ cup non-fat unflavored yogurt

¾ cup wheat bran

Preheat the oven to 400 degrees.

Double sift the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

In a large bowl, add the pumpkin, honey, eggs, applesauce and yogurt. Beat until all ingredients are mixed well.

Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!

Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.

Ingredients