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Ingredients

1 cup (240 ml) canned pumpkin puree

2 large eggs, lightly beaten

1/2 cup (120 ml) buttermilk (or plain yogurt)

1/2 cup (120 ml) canola, corn, vegetable, or safflower oil

3/4 cup (95 grams) whole wheat flour (can use all-purpose flour)

3/4 cup (50 grams) natural wheat bran

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup (140 grams) raisins or dried cranberries

Description

These Pumpkin Muffins Are Full Of Nutritional Value Yet Are Still Loaded With Flavor. They Contain Pumpkin Puree, Whole Wheat Flour, Wheat Bran, Buttermilk, And Use Oil Instead Of Butter. With Demo Video

Joy Of Baking