Pumpkin walnut muffins
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Servings: 12 muffins; serving size: 1 muffin (2 1/2 ounces)


    • 1 cup unbleached all-purpose flour
    • 1 cup wheat bran
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 egg, lightly beaten
    • 1 cup plain nonfat yogurt
    • 4 tablespoons butter, melted
    • 3 tablespoons light brown sugar
    • 1 cup canned pumpkin or pumpkin puree
    • 1/4 cup finely chopped walnuts


Baking Directions:

Preheat the oven to 350 degrees F. Fill a 12-muffin tin with baking cups and it set aside. In a large bowl, combine the flour, wheat bran, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the center.In a separate bowl, beat together the egg, yogurt, melted butter, sugar, pumpkin and walnuts. Pour into the well of dry ingredients and mix the batter just until the ingredients are combined. Evenly distribute the batter among the muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and allow them to cool on a wire rack.