Yes, another pumpkin recipe!
Adapted from www.joyofbaking.com
- 1 cup canned pumpkin puree
- 2 large eggs, lightly beaten
- 1/2 cup nonfat buttermilk (or you can use plain yogurt)
- 1/2 cup canola oil
- 3/4 cup whole wheat flour (not pictured)
- 3/4 cup oat bran
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chip (I used milk chocolate, but you can use any kind)
1. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
2. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
3. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add the milk and egg mixture to the flour mixture. Stir until just combined.
5. Fold in the chocolate chips (I also threw in some dried cranberries just for good measure). Do not over mix the batter or the muffins will be tough when baked.
6. Fill the muffin cups with the batter. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean.
Serve with a glass of cold milk.
Check out that moist, grainy goodness!