Saturday, April 6, 2013

Pumpkin Spice Bran Muffins

I wasn't able to get a decent picture of these because my kids were more concerned with eating the muffins than food photography. I started out by using pumpkin puree in place of oil and then decided to add the spices for a pumpkin pie flavor.

Pumpkin Spice Bran Muffins

1 1/2 cups wheat bran
1/2 cup hot water
1 cup soy milk
1 tsp apple cider vinegar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 Tbsp ground flax seed mixed into 2 Tbsp water
1 tsp baking soda
1/2 tsp salt

1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice

1 1/4 cup white whole wheat flour

Preheat oven to 400F.

In a large mixing bowl, combine wheat bran and hot water. Allow to sit for a few minutes so the bran absorbs the moisture. Meanwhile, combine soy milk and apple cider vinegar in a small bowl or measuring cup. Allow to curdle, then stir into bran. Mix in brown sugar, pumpkin puree, and flax. Sift in baking soda, salt, and spices, stir, then sift in white whole wheat flour and mix until well combined.

Spoon batter into 12 greased or papered muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

No comments:

Post a Comment