- Portion size 12 servings
- Credits : Jodi Borneman
- 1 1/2 cup all purpose flour
- 1/2 cup wheat bran
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup carrots grated
- 1/2 cup buttermilk
- 1/2 cup honey
- 1/4 cup butter melted
- 1/4 cup margarine melted
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon orange zest grated
- 1/2 cup chopped walnuts optional
MethodPreheat over to 375 F. Spray a 12 cup muffin tin with non stick spray and set aside.
In a large bowl, combine flour, wheat bran, baking powder, pumpkin pie spice, baking soda and salt.
In a medium bowl, whisk together pumpkin, carrots, buttermilk, honey, butter, egg, vanilla and orange zest. Add wet ingredients to flour mixture, and stir just until moistened. Batter will be thick. Gently fold in walnuts (if using).
Divide batter amoung 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean.
Remove muffins from pan and let cool on a wire rack