The holidays are just days away, and for most of us, holiday baking has begun. I am taking a break this year from my usual baking bonanza because we are heading up north for Christmas with family this year. I must say that it is a strange feeling not having to be buying pounds of butter, powdered sugar, and nuts this year. Christmas is my very favorite tome of year, and I usually go all out on my holiday decorating, baking, and even gift buying. This year I am shipping all the gifts, haven’t put up my Christmas tree, and my baking cupboard is bare. I am actually hoping that it will snow up in Michigan while we are there which will help to get me in the holiday mood.
Despite not baking my usual list of holiday sweets this year, I will be trying out a couple of new cookie recipes, and have an eggnog cake that I’ve wanted to bake since last year. While everyone is elbow deep in powdered sugar baking their family favorites, it is extra important to try and eat healthily. I like to have some healthy snacks on hand while baking for the holidays so I do not “taste test” too many cookies. These pumpkin bran muffins are a great option to have available for holiday bakers as they satisfy your sweet tooth while still having some nutritional value. These muffins are very moist and are not overly sweet though the spices give them a holiday flavor. Feel free to double the batch and freeze half for later to enjoy as these muffins freeze very well. If you wanted to serve these muffins at your holiday brunch, you could whip up some honey butter flavored with cinnamon to serve with the muffins to make them extra special.
Deborah Mele 2017
Pumpkin Bran Muffins
- 1 1/2 Cups All Bran Cereal
- 1 Cup Boiling Water, Divided
- 1/4 Cup Vegetable Oil
- 1 Large Egg
- 3/4 Cup Brown Sugar
- 1 Cup Buttermilk
- 1 1/2 Cups Oat or Spelt Flour
- 1 Teaspoon Pumpkin Spice Seasoning
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Organic Pumpkin Puree
- 3/4 Cup Chopped Walnuts
- 3/4 Cup Golden Raisins
- 1/3 Cup Pumpkin Seeds (Optional)
- In a small bowl, pour 1/2 cup of the boiling water over the raisins and let sit 20 minutes to plump.
- Preheat oven to 375 degrees F. and line a 12 piece muffin tin with paper muffin cups, or grease well.
- In another bowl, whisk together the egg, sugar, and buttermilk.
- Add the pumpkin puree and bran mixture.
- Add the flour, spices, soda, and salt, to the egg/bran mixture and stir just until mixed.
- Drain the raisins and add them to the bowl along with the chopped walnuts.
- Spoon the batter into the prepared muffin tin, then sprinkle with the pumpkin seeds.
- Bake the muffins for about 15 minutes, or until a toothpick inserted into the center comes out cleanly.
- Cook 5 minutes and enjoy!