Day six of the Pumpkins and Pinterest series features a Pumpkin and Bran Muffin pin from CouponCravings. Now you may be wondering why the name for the post is different from the pin. Well, let me just sum it up in this fragmented sentence.
Fall break + seven kids + husband away for business = did not make it to the store.
Being the determined little engine that I am, I chose to get creative and use what I had on hand rather than miss my post-deadline.
Here is the picture and link to the delicious looking pin that inspired these muffins.
Using the above recipe as my guide this is what I used to come up with the new recipe.
In place of the Raisin Bran cereal, I substituted 2 cups of oatmeal and processed in the processor until it resembled flour. If you have gluten sensitivities, you can use gluten-free oatmeal.
In place of the whole wheat flour, I substituted 1/3 cup coconut flour. I wanted to up the protein content of these muffins, so I opted for coconut instead of whole wheat flour.
- I reduced the sugar to 1/4 cup of brown sugar
- I added 3 tablespoons of flaxseed meal
- I used 2 cups of canned pumpkin (to compensate for the moisture absorption of the coconut flour)
- I used 4 eggs (again to compensate for the coconut flour)
- I used 1/4 organic grass feed butter
- I substituted raisins for craisins
- I added vanilla and nutmeg.
- 2 cups oatmeal (process oatmeal in processor)
- ⅓ cup coconut flour
- ¼ brown sugar
- 3 Tablespoons flaxseed meal
- 1½ teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup craisins
- 2 cup pumpkin
- 4 eggs
- ¼ cup organic butter
- ⅔ cup greek yogurt
- 1 tsp vanilla
- Combine oatmeal flour, coconut flour and next 7 ingredients (through to craisins) in a large bowl, stir with a whisk.
- Make a well in the center of mixture.
- In a separate bowl, combine pumpkin, eggs, butter, yogurt and vanilla.
- Add wet ingredients into the well of the dry ingredients.
- Stir just until moist.
- Let batter sit for 10-15 minutes
- Preheat oven to 400
- Use cookie scoop and spoon batter into 12 muffin cups sprayed with oil.
- Bake at 400 for 20 minutes or until a tester comes out clean.
- Remove muffins from pans immediately; place on wire rack to cool.
With whole grains, pumpkin, and dried fruit these muffins are loaded with fiber and a variety of antioxidants. Flaxseed meal is a good source of fiber and Omega-3 fatty acids. Look for ground flaxseed so your body can benefit most from the available nutrients. Thc coconut flour adds protein and helps to keep the fiber-licious muffins moist.