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Moist Pumpkin Bran Muffins

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
1

Preheat the oven to 400 degrees.

2

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

3

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

4

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

5

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.

Nutrition Facts

12 servings

Serving size

Amount per serving
Calories125
% Daily Value *
Total Fat 1g2%
Total Carbohydrate 28g11%

Dietary Fiber 5g18%
Total Sugars 10g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.