By clicking on the advertisements on my blog, you are helping support it. Please take a moment to check them out when you visit. Thank you!
Pumpkin Spice Bran Muffins
makes 16 to 18
What you need
1 cup bran cereal, I used All Bran Original
1 cup 1 % milk, or your favorite
1 1/2 cups King Arthur unbleached all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg, or more to taste
1/4 to 1/2 teaspoon ground ginger, or more to taste
3 Tablespoons oil
3/4 cup sugar
2 Tablespoon molasses
1 cup pumpkin puree,packed, not pie filling, real pumpkin, nothing except pumpkin
1/2 to 1 cup dark chocolate chips, raisins, nuts, diced apples or shredded coconut
are great options to add in
What to do
Preheat oven to 400.
Line muffin pans with foil liners and spray lightly, spray the bottom of tins, or use paper liners. I used paper liners and they stuck to the bottom half until muffins were completely cool.
Pour milk over bran cereal, stir and set aside for 10 minutes, or until milk is absorbed, in the refrigerator, .
Whisk flour, baking soda, baking powder, salt, and spices together. Set aside.
Whisk eggs, oil, sugar and molasses together until incorporated.
Stir in dry mixture just until mixed.
Stir in bran and pumpkin until moist. Do Not Over Stir.
Mixture should be somewhat thick, not thin
Fold in desired addition(s).
Fill liners almost full.
Refrigerate any leftover batter until ready to use.
Cook 12 minutes, check and cook another 2 to 4 minutes until toothpick comes out clean.
I turn pans halfway through.
Remove from pan when cool enough to pick up, 1 minute or so.
Cool on rack.