I enjoy bran muffins with pineapple and I figured that I'd try it with pumpkin and cinnamon since I had a lot of pumpkin available!
It was a great new flavor for fall!
OK... Here's the recipe! Enjoy!!!
Pumpkin Bran Muffins
In a pan, boil 1/2 c. pineapple juice (from 15 oz can pineapple tidbits)
and 1/2 c. pumpkin juice
Add 1 2/3 c. All-bran buds cereal and 1 1/3 c. All-bran flakes cereal to the boiled liquid and set aside.
2 c. buttermilk (2 T. lemon juice and 1 3/4 c. + 2 T. milk, let sit for 5 minutes)
In bowl, mix the ingredients in the order listed:
1/2 c. pumpkin puree
1/2 t. lemon juice
2 eggs, beaten
1/2 c. + 2 T. sugar
2 t. soda
2-3 t. cinnamon
1/2 t. salt
(Add the All-bran cereal mixture and buttermilk now)
1 1/2 c. whole wheat flour
1 c. all-purpose flour
optional.... stir in 1/2 c. pineapple tidbits
Pour in greased cupcake tins or pans.
Use 1/4 c. batter per cupcake or 1/2 c. batter for big cupcakes or mini loaves.
Bake in a 350 degree preheated oven for 30-40 minutes or until toothpick inserted in the middle comes out clean.
Makes 30 (1/4 c.) servings
The pineapple and pumpkin juice can be replaced with water.
The 1/2 c. pumpkin puree replaces 1/2 c. oil OR (1/4 c. oil and 1/4 c. bean puree)