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.
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