pumpkin bran muffins

pumpkin bran muffins-crop

Aren’t those muffins super halloween-jazzy-looking? I had to. Mostly because…it’s October. And the whole month of October should be dedicated to Halloween and pumpkin. October is when it’s finally socially acceptable to engage in all things fall-related (although that didn’t stop me from burning my pumpkin spice candle in September, thank you very much) and eat copious amounts of pumpkin and cinnamon and go apple picking (more on that next week) and buy all those funky looking gourds to place sporadically around the apartment.

I also had to make them look fun because I was worried you’d only see the word “bran” and then roll your eyes and ignore the rest of the post.

I swear, despite their bran-ness, these muffins are awesome. They freeze and defrost exceptionally well, and make a great breakfast item when you’re running out the door.

On a side note: I made friends with a little goat this weekend while apple picking. And had an alpaca try to get all up in my face. Pictures to come.

Have a wonderful week!

muffins-

Pumpkin Bran Muffins

1 cup all-purpose flour3/4 cup oat bran
2 TB ground flax
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
pinch of allspice
pinch of salt
1/3 cup dark brown sugar
1/2 cup pumpkin
1/3 cup plain yogurt
1 egg, lightly beaten
2 1/2 TB vegetable or canola oil
1 tsp vanilla

Directions:

  1. Preheat oven to 400F and grease or line your muffin pan.
  2. Whisk together flour, oat bran, flax, baking powder, baking soda, spices and salt in a medium bowl.
  3. In a large bowl, mix dark brown sugar, pumpkin, yogurt, oil and vanilla until thoroughly combined (I used my hand-held mixer, but you could also use a stand mixer or just do it by hand).
  4. Add the egg, and mix until combined.
  5. Add dry ingredients, and stir until just combined.
  6. Portion into muffin cups.
  7. Bake for 16-25 minutes (depending on your oven).
  8. If you plan to freeze these, make sure they’re fully cooled first. Then, wrap each muffin in plastic wrap, and stick the lot in a freezer bag with as much air sucked out as possible. To thaw, grab one and either let it sit at room temp for a bit, or stick it in the microwave for a few seconds.

split muffin-

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