Pumpkin Bran Muffins
Pumpkin helps keep these muffins moist.
Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Serving Size: 1 muffin no glaze
Yield: 12 muffins
1 cup all-bran cereal shreds
3/4 cup buttermilk
1/3 cup Karo® Lite Syrup (33% Fewer Calories) OR Light Corn Syrup
2 tablespoons Mazola® Corn Oil
1 cup canned pumpkin
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
1-1/4 cups flour
1 teaspoon Argo® Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup powdered sugar
2 to 3 teaspoons low fat milk OR orange juice
1/2 teaspoon pure vanilla extract
Preheat oven to 400°F.
Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
For GLAZE: Stir powdered sugar, milk and vanilla until smooth.