Pumpkin Bran Muffins

Happy Halloween everybody!! With all the sugar floating around us this time of year I thought we could do with something that is healthy yet still delicious.  The pumpkin and spices give a nice seasonal flare to standard bran muffins so make a batch and enjoy!!












A couple of things: I used fresh pumpkin puree for this, here's the how-to on that.  You can use canned pumpkin and things will turn out just fine.



Ingredients: 
1 C Pumpkin Puree
1C Wheat Bran
3 Egg Whites
3/4 C Buttermilk (or yogurt)
1//3 C Molasses
1 1/4 C Whole Wheat Flour
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 Tsp. Cinnamon
1 Tsp. Ground Ginger
1 C Raisins

Process:

Preheat oven to 400(F)

In a large bowl, mix the pumpkin puree, wheat bran, egg whites, buttermilk, and molasses until smooth.

In a medium bowl combine the wheat flour, baking powder, baking soda, cinnamon, and ginger.

Incrementally add the dry ingredients to the wet ingredients, mixing well by hand.

Add the raisins.


Fill paper lined tins or silicone cups almost to the rim, these don't rise much.

Bake 20-30 minutes.

Enjoy!!