Pumpkin Bran Muffins #BloggerCLUE

Pumpkin Bran Muffins #BloggerCLUE

Happy October, friends! It’s the second Wednesday, which means it’s Blogger C.L.U.E. Day! Yay! This month we went full autumn on ya. The posts are sure to be full of seasonally scrumptious dishes, sure to delight. I was paired with the lovely Lemons and Anchovies. Since (you may have noticed) autumn flavors are my favorite, I was excited to look for something to make out of all the awesome recipes Jean has to offer. As soon as I saw these Pumpkin Bran Muffins, I was done. Sold. (And excited to try them.)

Pumpkin Bran Muffins

Although I was instantly drawn to the Pumpkin Bran Muffins, there is so much to choose from on Lemons and Anchovies like…  Sourdough Scones with Coconut and Chocolate, Sun-Dried Tomato Hummus, and Thai Style Baked Turkey Patties with Cabbage Slaw. Take a bit and browse all the gorgeous photos, be prepared though, you’ll end up quite hungry. 

 

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Pumpkin Bran Muffins
Yields 12
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Cook Time
18 min
Cook Time
18 min
Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup oat bran
  3. 2 teaspoons baking powder
  4. ½ teaspoon baking soda
  5. ¼ teaspoon salt
  6. 3 tablespoons brown sugar
  7. 1½ teaspoons pumpkin pie spice
  8. 1 cup cooked pumpkin, mashed
  9. ½ cup milk
  10. ¼ cup mild olive oil (or brown butter)
  11. 1 egg
  12. 2 Teaspoons vanilla
  13. 2 tablespoons maple syrup (or honey)
  14. ¼ cup chopped pecans
Instructions
  1. Preheat your oven to 400℉ and spray the insides of a muffin pan with cooking spray (or use liners)
  2. In a large bowl add all the dry ingredients from the whole wheat flour and whisk until combined.
  3. In another bowl combine the wet ingredients and stir well.
  4. Stir the wet ingredients into the dry ingredients just until combined. Stir in the chopped pecans.
  5. Spoon the batter into the muffin pan and bake for 18 minutes. Remove from the oven and the muffin pan. Best served warm or toasted the next day.
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So, the main idea of Blogger C.L.U.E. is to search through your paired blog and find a recipe to try. There aren’t supposed to be many tweaks to the recipe you choose. I may have broken that rule, ever so slightly this time. I had some brown butter left over from another recipe, and it was calling my name. Instead of using just the olive oil in this recipe, I mixed in the brown butter and topped it off with a bit of olive oil, and ooooh baby, it was an excellent decision. 

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These muffins were fantastic topped with softened butter and a dollop of apricot preserves. I may have also drizzled just a smidge of maple syrup on as well. It is the perfect way to start (or end) your day. 

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What would you top the muffins with? 

 

Make sure you head over to see all the other autumn inspriation on the other C.L.U.E blogs.  

 

 Happy Dishing! 

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