Pumpkin Muffins(From The American Cancer Society Cookbook)
Moist, flavorful pumpkin muffins with raisins and warm spices, perfect for healthy breakfast or snack options that appeal to both kids and adults alike.
Ingredients
Instructions
- In a bowl, combine bran, whole wheat flour, sugar, cinnamon, baking powder, baking soda, salt, and raisins.
- Toss to mix thoroughly.
- Add mashed pumpkin, eggs, vegetable oil, and yogurt or buttermilk to the dry ingredients.
- Stir just until combined.
Tips & Substitutions
For added moisture, consider substituting half of the vegetable oil with unsweetened applesauce. If you prefer a sweeter muffin, increase the sugar by a couple of tablespoons or add a handful of chopped nuts for texture. You can also use gluten-free flour in place of whole wheat flour to make this a gluten-free recipe. Remember to check the consistency of the batter; it should be thick but pourable.
Serving Suggestions
These pumpkin muffins are perfect for breakfast or as a snack and pair beautifully with a cup of tea or coffee. For a delightful treat, serve them with a dollop of low-fat yogurt or a smear of cream cheese. They also make a great addition to a brunch spread alongside savory dishes like a Spinach And Cheese Casserole or the sweet richness of a Cool Banana Split.
Storage & Reheating
Store leftover pumpkin muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Muffins(From The American Cancer Society Cookbook) contains roughly 143 calories, with 3g protein, 22g carbohydrates, and 5g fat. It is an excellent source of vitamin A (25% of the Daily Value). Note that it is relatively high in sodium, at 1256mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and mash it until smooth before adding it to the batter. Fresh pumpkin may provide a slightly different texture but will still yield delicious muffins.
How can I make these muffins vegan?
To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt. You can also substitute the vegetable oil with melted coconut oil or any neutral oil.
What can I add to enhance the flavor?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg along with the cinnamon. Chopped nuts, such as walnuts or pecans, can also add a great crunch and richness to the muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).