Pumpkin Bran Muffins

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  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 1 cup canned pumpkin pie mix
  • 1 cup buttermilk
  • 1 cup wheat bran
  • 1/4 cup canola oil
  • 1 cup whole-wheat flour (substitute whole wheat pastry flour for lighter, more cake-like muffins)
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin seeds (optional)


Preheat oven to 400°F.
Grease muffin cups or line with paper cups.
Whisk eggs and brown sugar in a medium bowl until smooth.
Whisk in pumpkin, buttermilk, wheat bran and oil.
In a separate bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt.
Add wet ingredients and stir with a rubber spatula until just combined.
Scoop batter into prepared muffin cups. Sprinkle with pumpkin seeds, if using.
Bake muffins until tops are golden brown and spring back when touched lightly, 15-25 minutes.
Cool for 5 minutes, then remove from pan and serve warm, or transfer to a wire rack to cool.

Recipe from Central Market Mill Creek - Culinary Resource Center
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