real talk: i’m not the only one who tries to consume as much pumpkin-spice product as possible this time of year, even occasionally venturing into the terrifying world of pumpkin spice hersey’s kisses….
as you know, i’m also a devout muffin lover. in fact, this blog should be called incredible crunchy muffin (ew?! incredible moist delicious muffins? doesn’t quite ring…) because i think i have more muffin recipes than anything else.
so what a great a opportunity to develop a new combination. this one is in honor of a friend who – like me – is obsessed with garam masala, especially combined with pumpkin. in my opinion, it’s the best pumpkin spice out there.
these muffins are healthy and delicious, combining good ingredients with lots of whole grain for tasty fiber.
pumpkin-spice bran muffins
1 cup wheat bran, toasted
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1 cup milk
2 tablespoons vegetable oil
1/3 cup plain yogurt
3/4 cup pumpkin
pumpkin seeds, sunflower seeds, oatmeal, nuts, etc for topping (optional)
toast your wheat bran in a cast iron skillet or dry frying pan over medium until it smells toasty.
when coolish, mix white flour, baking powder, salt and spice. use a whisk to make sure everything is well-combined.
in a separate bowl, whisk together the brown sugar, milk, egg, oil and yogurt. when completely combined, use a spoon to mix in the pumpkin.
pour the pumpkin mixture into the bran mixture and combine gently. (remember, over-stirring leads to a tough muffin!)
using a 1/4-cup measure, spoon into baking cups. i lined mine with papers, but the papers stuck a little to muffins at first. i’d recommend just spraying the tin and skipping the papers.
since i thought they needed some additional texture, i sprinkled some sunflower seeds on top. this was all i had – pumpkin seeds would have been much better. if you don’t have either, some oat-fashioned oats would work or nuts, if you don’t live in a nut-free house!
bake at 400 degrees for about 18 minutes, rotating once in the middle if you’d like. (ATK swears i must do this. also, my oven heats unevenly.) check with a cake tester to make sure the inside is done.
my house smells like fall!