Air Max Skyline Pumpkin Bran Muffins These pumpkin

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According to King Arthur Flour test kitchen Baker Susan Reid, "one of the little publicized characteristics of the typical bran muffin is that in order to be palatable, they're very high in fat."
Yield: 12 muffins.
Per muffin: 150 cal, 3g fat [link widoczny dla zalogowanych], 3g protein, 19g complex carbohydrates, 12g sugar, 4 g dietary fiber, 41mg cholesterol, 348mg sodium, 288mg potassium, 881RE vitamin A, 2mg vitamin C, 3mg iron, 69mg calcium, 127mg phosphorus.
"I went on a quest for a muffin that tasted good for breakfast without pegging the calorie meter in the red zone," she says. "Enter pumpkin. Moist, flavorful, low calorie. How come nobody introduced these two to each other sooner?"
Preheat the oven to 375°F. Lightly grease or line the wells of a muffin pan with papers. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Sprinkle the tops with sugar if desired, then bake in the preheated oven for 25-28 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the pan for five minutes before taking them out of the pan to finish cooling on a rack.
"Let's face it," she says. "Bran isn't too far from well [link widoczny dla zalogowanych], sawdust, when it comes to texture, so bakers have compensated with lots of oil to make a muffin that's moist enough to get you to take a second bite."
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I don't know. But I'm glad she did, and I thank her for giving me permission to print this recipe.
Click here for more great pumpkin recipes.
In a large mixing bowl, combine pumpkin, bran cereal [link widoczny dla zalogowanych], butter, and sugars. Stir in the eggs and buttermilk. In a separate bowl, whisk together the flour, salt, spices, baking soda and baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
Pumpkin Bran Muffins
1 15 oz. can pumpkin1 cup bran cereal1/4 cup butter, melted1/2 cup (3-1/2 oz.) sugar2 Tbsp. (1 oz.) brown sugar, packed2 large eggs3/4 cup buttermilk1-1/4 cups (5 3/8 oz.) unbleached all-purpose flour1/2 tsp. salt1/2 tsp. ginger1/4 tsp. cinnamon1/2 tsp. allspice1-1/2 tsp. baking soda1 tsp. baking powder1 cup (6 oz.) raisinsDemarara or coarse sugar for sprinkling
Reid created this pumpkin muffin recipe after finishing the King Arthur Flour Cookie Companion Cookbook and needing to trim a few pounds.