Thursday, January 10, 2013

Pumpkin Bran Muffins


This is how I cool my muffins, how do you cool your muffins?
Pumpkin and Chocolate Chip Muffins are one of my favorites!

I like to cut the amount of  to half the sugar and fat content of muffin recipes, so this recipe already reflects this reduction. There is no compromise to texture or taste doing so. This recipe makes 3 dozen muffins, perfect to stock up the freezer for sending lunch along to work or school.
  • 1 large can 796 ml / 28 oz (3 1/2 cups) pure pumpkin
  • 2 cups of sugar
  • 1 cup oil
  • 6 eggs, beaten
  • 4 cups of flour
  • 2 cup of oat or wheat bran
  • 1 teaspoon of salt
  • 1 1/2 tablespoons cinnamon
  • 1 tablespoon cloves
  • 1 1/2 tablespoons baking powder
  • 1 1/2 tablespoons baking soda
  • 2 cup of raisins or chocolate chips
  1. Combine the first 4 ingredients.
  2. In a separate bowl sift the dry ingredients together.
  3. Add the dry ingredients to the pumpkin mixture.
  4. Stir together until all the dry ingredients are moistened.
  5. Add the chocolate chips or raisins.
  6. Bake at 350 for 22-25 minutes or until golden brown.
  7. Makes 3 dozen muffins.

19 comments:

  1. These look great. I love that it uses the whole can of pumpkin (seems I always have a bit left over that is hard to use up). Thanks!!

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  2. I definitely want to make this recipe as soon as possible but need the amount of pumpkin clarified. 398 ml pumpkin is just under 2 cups so that doesn't get me close to the 3 1/2 cups I need - should I go by the 398 ml or the 3 1/2 cups to get it right? Love your website!

    ReplyDelete
    Replies
    1. 398 ml is 28 ounces which then equal 3.5 cups.
      I measured it, so I think it is correct.

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    2. 250 ml is equal to one cup so how does 398 ml equal 3.5 cups? Something doesn't measure up.

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    3. i just googled 398 ml and it equals just under 14 oz

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    4. so true.....I may be able to bake, but boy am I bad at math ;)
      I used a large can of pumpkin what ever that is in ml, it was 3 1/2 cups that I know for sure ;)
      thanks for pointing the error out.

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    5. I have the large can of pumpkin in my pantry and it is 796 ml

      Delete
  3. I would like to give this a try, but I would like to replace the sugar with applesauce. My husband is diabetic and the less refined sugar the better. Has this been tried and if so what is the ratio?

    ReplyDelete
    Replies
    1. Sorry Sharon, I have not tried making it with apple sauce and can't give the correct ratio for recipe. I did find this link however, perhaps you can check it out and see if that could work.
      http://www.ehow.com/how_5162415_substitute-applesauce-sugar.html
      let me know how it turns out.

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    2. Sharon...in the past when tweaking my muffins recipes I have used applesauce only to replace the oil..I use Splenda or the Brown Sugar Splenda when replacing the sugar. Usually the brown sugar splenda is the only one that you use half the amount called for. Good luck!!

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  4. Kool way to cool your muffins Char :D

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  5. I have a can of pumpkin so this goes on my baking to do list - thanks!

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  6. I cool my muffins this way too! They look delicious.

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  7. I baked these wonderful muffins today. WE DEVOURED THEM!

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  8. Yummy! I reduced the cloves a bit and added some ginger. My 2-yr old tried one and declared it "dee-yishus."

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  9. Delicious! I substituted 1/2 cup yogurt for 1/2 cup oil, and 2 cups whole wheat flour for 2 cups white flour, and added 1 cup ground flax seed. Thanks for the recipe with pumpkin! Kim from Kamloops BC

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