Hello all– I promise– this is the last pumpkin recipe until next fall! But I was thinking maybe you have a half a can of pumpkin lurking in your fridge still! Use it here.
These were breakfast one morning last week when the kids were here for a few days of Thanksgiving. Hearty and warm– perfect with a slash of butter and a little marmalade. Breakfast!
PUMPKIN BRAN MUFFINS
1 cup canned pumpkin puree
1/2 cup canola oil
1/2 cup brown sugar
1 cup flour
1 cup wheat bran
1 tsp. baking powder
1/2 tsp. salt
1/2 cup walnuts (or pecans), chopped
In a large mixing bowl, stir together the pumpkin, oil, brown sugar and egg. Then mix in the flour, bran, baking powder, salt and nuts.
Spoon the batter into a muffin pans lined with muffin papers (makes 10). Bake them in a 375 degree oven for 15 to 20 minutes. They’re done when a toothpick inserted comes out clean. Happy eating!