Fall is the best time to bake! I love making use of the late summer harvest, the stalls at the farmers are bursting now, and the cooler temperatures mean that I can relish standing next to a hot stove. Here in Colorado, the fall has come rather abruptly. The temperatures dropped all of the sudden and we are just coming off several days of steady rain. Finally we have some blue sky!
To celebrate the change in the seasons I would like to share this pumpkin muffin recipe with you.
These quick-to-make muffins are super! I love them as a mid-morning snack with strong black tea. They use whole wheat flour and bran but stay soft and light despite the extra roughage. They are nicely spiced with cinnamon and the pumpkin rounds out the flavor. They keep great in the freezer.
If you need to use up the extra pumpkin consider making this great pumpkin pound cake recipe.
Ingredients
- 1 cup whole wheat flour
- 3/4 cup bran flakes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 4 tablespoons butter, melted and cooled
- 2 eggs
- 2/3 cups buttermilk
- 1 cup canned pumpkin (not canned pumpkin pie filling)
- a few pumpkin seeds
Instructions
- Preheat the oven to 350 degrees. Line 14 muffin tins with paper liners.
- In bowl, whisk together the whole wheat flour, bran, baking powder, baking soda, cinnamon and salt.
- In another bowl, whisk together the sugar and butter, then the eggs, buttermilk and pumpkin until smooth.
- pour the flour mixture over the pumpkin mixture and fold together with a wide spatula just until smooth.
- scoop 1/4 cup scoops of batter into the prepared muffin cups. Sprinkle a few pumpkin seeds onto each muffin. Bake for about 18 minutes until the muffins spring back lightly when touched.
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