Pumpkin Oat Bran Muffins

More muffins. These use quite a bit of oat bran and still manage to be moist and light. I love pumpkin anything and these make breakfast or a snack on the go rather more of a treat while still being Real Food and Good For You. Yum.

Pumpkin Oat Bran Muffins
Adapted from The Muffin Myth

2 cups pumpkin puree
1/4 cup butter, melted
2 eggs, lightly beaten
1/4 cup brown sugar
1 cup buttermilk
1 cup oat bran
1 3/4 cups whole wheat flour
2 tsp baking powder
1/5 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins
1/2 cup walnuts or pecans


Preheat oven to 350 degrees. Prepare 18 muffin cups with butter or paper liners. In a large bowl, whisk together pumpkin puree, butter, brown sugar, eggs, buttermilk, and oat bran. Set aside. In a medium bowl sift together dry ingredients. Gently stir the dry ingredients into wet, careful not to over mix. Gently fold in the raisins and nuts. Spoon into prepared muffin cups, and bake for 18-23 minutes. Cool for a few minutes in the muffin tins before transferring to a cooling rack to cool completely.


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