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Pumpkin Muffins

Let your Halloween candy cravings RIP. A hot cup of chai tea paired with these tasty, fiber-packed muffins will put those temptations to rest. They’re so easy, it’s scary!

Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins

(Makes 12 muffins)

  • 1 1/2 cups unbleached white flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups wheat bran cereal
  • 2/3 cup milk
  • 3/4 cup raisins
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup butter or margarine, soft
  • 1/2 cup walnuts or pecans (optional)
  • 1 1/2 teaspoons sugar

Preheat oven to 400 F.

Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. Measure cereal, milk raisins, pumpkin, and 1/2 cup sugar into large mixing bowl. Stir to combine. Let stand about 2 minutes or until the cereal is soft. Add egg and butter. Beat well. Add dry ingredients and nuts, stirring only until combined. Portion the batter evenly into 12 greased or lined muffin-pan cups. Sprinkle with 1 1/2 teaspoons sugar. Bake about 30 minutes or until muffins are golden brown.

This recipe is from The Saturday Evening Post Fiber and Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit ShopThePost.com.

Do you have a traditional family recipe you’d like to share with us? Send your letter and recipe to letters@saturdayeveningpost.com.

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