Tuesday, May 28, 2013

Pumpkin branish muffins

Trying to be a bit healthier lately, so I thought of something that I figured would taste good together and winged it to make up these muffins in my head and they are pretty good if I do say so myself

1  3/4 c flour (3/4 whole wheat if you have it...I think it'd be too dense if it was all whole wheat)
2/3c bran
1 T baking powder
1/2 t salt
2 t pumpkin pie spice
1 t vanilla
1/3 c chopped toasted pecans


2 eggs
1 c almond milk
1 cup cooked pumpkin puree
1/4 c oil

Toast the pecans and chop them roughly. Mix all the wet together and stir in spices, salt and bran and toss in pecans. Then add remaining dry and stir until just mixed. Bake at 375 for about 20 minutes until a toothpick comes out clean. Makes 12 healthy and tasty muffins. Next time I will be replacing the oil with coconut oil and tossing in some chia seeds or maybe some raisins or dates. If you want to be uber healthy you can cut back on the oil but I have found that if you don't have a bit of fat in a muffin they don't keep well for more than a few days unless you freeze them. The pumpkin really moistens them up and compensates for the bran. If you are baking for a larger horde than by all means swap out oil for greek yogurt, but for just J and I, if I want them to keep more than a day or so and not get that "off" muffiny softiness (bleh) a little fat helps keep the muffins fresh.
Enjoy! I am :)


Yum Yucky said...

Oh? you're using almond milk? Pretty cool, as I've never seen that before in a muffin recipe. You trailblazer, you.

Geosomin said...

regular milk works too. It was just waht I had at the time :)