Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]

Serve : 12 muffins

Ingredients
1 15-ounce can 100% pure pumpkin (not pie filling)
1 cup bran cereal (like Fiber One or All Bran)
3/4 cup raisins
1/4 cup melted butter or coconut oil
1/2 cup sugar
2 tablespoons brown sugar
2 eggs, lightly beaten
3/4 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
Coarse sugar for sprinkling, optional

Method

  • In a large mixing bowl, combine the pumpkin, bran cereal, raisins, butter or melted coconut oil, and sugars. Stir in the eggs and the buttermilk.
  • In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to the pumpkin mixture and stir to just combine.
  • Cover the bowl and refrigerate for at least three hours or overnight.
  • Preheat the oven to 375 degrees.
  • Grease or line a 12-cup muffin tin and scoop the batter into the pan. I like to use a large ice cream scoop. Cups will be rather full but they will not overflow.
  • Sprinkle the tops with a little coarse sugar, if desired, then bake for 23-28 minutes or until the muffins pass the toothpick test.
  • Allow muffins to cool for 5 minutes in the pan, and then remove to rack to cool completely.
  • Store leftovers in refrigerator and rewarm gently in microwave, if desired.

Note :When using melted coconut oil or butter, it is helpful to have your ingredients at room temperature prior to mixing. This will prevent the oil or butter from solidifying again.

Translate ยป