as you know, there’s nothing i love more than a yummy homemade muffin (maybe a bowl of oatmeal? an oatmeal muffin?) and as it’s the middle of october already (?!?!?!), i decided to kick off true muffin season with another pumpkin-spice-bran variety.
from the archives:
they’re all good–i’d pick which one to make based on what ingredients i have in the house.
another pumpkin-bran muffin
(inspired heavily by domestic dreamboat’s recipe)
1 cup whole wheat flour
3/4 cup wheat bran, toasted in a skillet until toasty-smelling
a scant 1/2 cup granulated sugar (measure a 1/2 cup and take out a tablespoon or so)
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
2/3 cup buttermilk
1/4 cup canola oil
1/2 teaspoon vanilla
in one bowl, mix together the first nine ingredients and in another bowl, mix together the next five. make sure you put your spices, especially the ginger, and your baking soda/powder through a fine sieve. they are always lumpy and you don’t want lumps.
gently mix the two together. there’s so much fiber in this recipe – and i cut the sugar a lot – i would have felt just fine adding chocolate chips (so good with pumpkin), but he doesn’t like them so i abstained. i’m sweet enough already.
grease your muffin tin well and scoop batter in. i sprinkled some old fashioned oats over the top of each just because i like how they look. not necessary, though, especially if you went the chocolate route.
bake at 400 degrees for 20-22 minutes.