Healthy Pumpkin Muffins or Bread Recipe Easy
Preheat oven to 350°F. Spray muffin tins with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined. In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
Start your day with one of these delicious fiber packed bran muffins
Combine the pumpkin, bran cereal, butter, and sugars in a large bowl. Add the eggs and buttermilk. In another bowl, add the flour, salt, spices, baking soda, and baking powder. Whisk to combine. Add the dry ingredients to the wet ingredients and stir until just combined. Add the raisins and stir.
Delicious Bran Muffin Recipe with Raisins
In a separate bowl, whisk together the flour, salt, spices, baking soda, and baking powder. Stir into the pumpkin mixture, then stir in the dried cranberries (or raisins). Cover the bowl and refrigerate the batter for 4 hours, or as long as overnight. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan, or line the wells with papers.
Pumpkin Bran Muffins Recipe Rachel Cooks
Set aside. In a medium bowl, whisk together 1 cup (245 g) fresh or canned pumpkin puree, 2 large eggs, ⅔ cup (160 ml) buttermilk, and ¼ cup (60 ml) canola oil. Gently stir the pumpkin mixture into the flour mixture until just combined (it's okay if some lumps remain) and fold in ¼ cup (36 g) raisins, if using.
Our Best Bran Muffins AllBran*
Instructions. Preheat oven to 400 degrees F. Mix sugar, eggs, pumpkin, oil and all bran cereal together in a large bowl and let sit for 5 minutes. Add remaining ingredients to the bowl and mix until combined. Fill greased muffin tins 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
The Best Blueberry Banana Bran Muffins EVER Chef Lindsey Farr
In a large mixing bowl, combine the pumpkin, bran cereal, raisins, butter or melted coconut oil, and sugars. Stir in the eggs and the buttermilk. In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to the pumpkin mixture and stir to just combine. Cover the bowl and refrigerate for at least.
Pumpkin Bran Muffins Italian Food Forever
Lightly spray or line one muffin tin, set aside. In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla. In a separate mixing bowl whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Healthy Pumpkin Bran Muffins Life Made Simple
Beat together in a separate bowl, the pumpkin, molasses, honey, egg, applesauce, and yogurt until combined. Gently stir the flour mixture into the liquid mixture until just moistened. Do not over mix. Fill the muffin tins ¾ of the way full then sprinkle the top of each with a pinch of quick oats.
Bran Muffins
Preheat oven to 400˚F. In a large mixing bowl, pour boiling water over 1/2 cup bran cereal. Whisk in oil and set aside. In another bowl, whisk to combine egg, sugar and buttermilk. To the wet bran mixture, add sifted flour, baking soda, salt and remaining dry cup of bran cereal.
Mennonite Girls Can Cook Pumpkin Bran Muffins
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.
Pumpkin Bran Muffins 365 Days of Slow Cooking and Pressure Cooking
In a large bowl add oil, yogurt, eggs, pumpkin, sugar, and molasses. Mix to combine. Add pumpkin spice, wheat bran, flour, baking powder, baking soda, and salt to the bowl. Mix to combine. Fold in the raisins. Divide batter between 12 muffins. Bake 17-19 minutes or until a toothpick comes clean out of the center of a muffin.
Pumpkin & Bran Muffins
1 cup of raisins. Kick the tires and light the fires to 350 degrees. Take all the dry ingredients except the bran, and whisk together in a bowl. In another bowl combine the oil, sugar, molasses, pumpkin and eggs. Add the bran into the wet mixture, combine and then let sit for 5 minutes. Add in your raisins (which can be plumped in the microwave.
Breakfast Recipe Blueberry Bran Muffins Kitchn
The bran muffins were moist, lighter than I had expected and with a pleasant texture from the oat bran. The bonus was the subtle pumpkin flavor from the mashed pumpkin and pumpkin pie spice. These are best right out of the oven or toasted the next day.
Pumpkin Bran Muffins Recipe Rachel Cooks®
Directions. 1. In medium bowl, mix together flour, 125 mL (1/2 cup) sugar, baking powder, salt, cinnamon and nutmeg. Set aside. 2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. 3. Stir in egg and oil; beat well.
Best Buttermilk Bran Muffins A Bountiful Kitchen
Set aside. In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg. In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended. Stir wet ingredients into dry ingredients just until moistened.
Pumpkin Muffins with Pecan Streusel Once Upon a Chef
Set aside. In a medium bowl, whisk together pumpkin, eggs, buttermilk and oil. Gently stir pumpkin mixture into flour mixture until just combined and fold in raisins, if using. Use an ice cream scoop to divide batter evenly among muffin cups. Bake for 30-35 minutes, until a toothpick inserted in the center of a muffin, comes out clean.
