These were so good! They were also very easy. I used this recipe, but I used whole wheat flour. I did use the whole can of pumpkin like she did. They are incredibly moist. I didn't add the sugar/cinnamon mixture on top. I think they would be good as cupcakes with frosting on top. Next time I make them I plan on adding walnuts, which I meant to do this time but forgot.
They are not good when warm, they were a bit gooey at first but when they cooled they reached a perfect moist yet firm texture. It's a little bit like pumpkin pie, with the large amount of pumpkin and the two eggs.
Instead of pumpkin pie spice called for in the recipe I used a quarter tablespoon each of powdered ginger, cloves and nutmeg, and a tablespoon of cinnamon.
Melsky's Pumpkin Muffins
1 cup whole wheat flour
½ cup bran
1 tsp baking powder
1 15 oz can pumpkin
1/3 cup vegetable oil
1 tsp cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
1 teaspoon vanilla
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350F.
Generously butter a 12 cup muffin tin, or use paper liners
Whisk together flour, bran and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, spices, vanilla, sugar, baking soda, and salt in a large bowl until smooth, then stir in dry mixture until just combined. Do not over mix, that can make muffins too dense.
Divide batter evenly among muffin cups
Bake until muffin springs back when touched, 25 to 30 minutes.
These are best eaten when cool, because they are slightly mushy when you first take them out of the oven. If you would like to eat them warm, I recommend slicing them in half and toasting them.
Variation: Add ½ cup walnuts, dried cranberries or raisins if desired
You can also omit the bran and just use another half cup wheat flour.