Bran Pumpkin Muffins Food

PUMPKIN-OAT BRAN MUFFINS

Steps:

• Combine first six ingredients in a large bowl; stir well.
• Make a well in center of mixture.
• Combine pumpkin and next three ingredients; stir well.
• Add to dry ingredients, stirring just until moistened.
• Spoon into muffin pans coated with cooking spray, filling ¾ full.
• Bake at 425 degrees for 20 minutes.
• Remove from pans immediately; serve warm or at room temperature.
• Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
• Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
• Substitute apple pie spice for pumpkin pie spice.
• Add 1 Tsp ground cinnamon to dry ingredients.

PUMPKIN BRAN MUFFINS

Steps:

• Spray muffin pan (12 muffin size) with cooking spray.
• Combine dry ingredients in large bowl and mix well.
• In separate bowl, combine all remaining ingredients except raisins; blend well.
• Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
• Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
• Smooth top slightly.
• At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
• Cool on rack.

EASY PUMPKIN BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, pumpkin, water, cranberries, pumpkin pie spice, and fiber one.
• Use muffin tin liners or Pam the muffin tin well.
• Pour the batter into the tins.
• Mix together cinnamon, oats, and brown sugar.
• Sprinkle on tops of muffins.
• Bake for 30-40 minutes until a toothpick inserted comes out clean.

PUMPKIN-APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350. Combine all dry ingredients and all wet ingredients, excluding the pumpkin and apple, in two seperate mixing bowls.
• Add to the dry ingredients the pumpkin and apple, and mix until combined well.
• Add the wet ingredients to this mixture.
• Spray with cooking spray your muffin pan or loaf pan, and bake for 30 minutes at 350, or until a knife inserted in the center comes out clean. Note that these don't rise much and stay a relatively dark color; they are a moist muffin.
• Additional Notes: May be beneficial to use half whole wheat flour and half white or all purpose, so they rise more/are a bit lighter. They taste great but aren't the prettiest things ;-) I ended up dividing the batter between three mini loaf "pans" instead of muffins, but it should make about 12 medium sized muffins.

BRAN PUMPKIN MUFFINS

Steps:

• Stir together flour, the 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
• In large mixing bowl, combine Kellogg's® All-Bran® cereal, milk, raisins and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Sprinkle with the remaining 1 1/2 teaspoons sugar.
• Bake at 400 degrees F about 20 minutes or until lightly browned. Serve warm.

PUMPKIN BRAN BREAD

Steps:

• Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
• Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

PUMPKIN OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.