Pumpkin Muffins
- 1 Cup Pumpkin Puree
- 2 Large Eggs, lightly beaten
- 1/2 Cup Plain Yogurt
- 1/2 Cup Butter, Melted
- 1 tsp Pure Vanilla Extract
- 3/4 Cup Whole Wheat Flour
- 3/4 Cup Oat Bran
- 3/4 Cup Turbinado Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp sea salt
- 1 Cup Dried Cranberries or Golden Raisins
Preheat oven to 400 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, yogurt, melted butter, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the dried fruit. (Do not over mix the batter or the muffins will be tough.)
Fill the muffin cups with the batter using an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.
