Pumpkin Muffins

Here's another Pumpkin recipe from RachelR. She must be in a fall kind of mood. :)

Pumpkin Muffins:
1 cup canned pumpkin puree (I roasted my own pumpkin and then pureed it)
2 large eggs, lightly beaten
1/2 cup (120 ml) buttermilk or plain yogurt (I used yogurt)
1/2 cup (120 ml) canola or safflower oil (I did 1/8 c. oil and 1/8 c. applesauce)
1 teaspoon pure vanilla extract
3/4 cup (100 grams) whole wheat flour
3/4 cup (55 grams) natural bran (or just use another 3/4 c. flour)
3/4 cup (150 grams) granulated white sugar (I substituted with 1/2 c. honey)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (140 grams) raisins or dried cranberries (I used pecans)

Preheat oven to 400 degrees F (205 degrees C). (If you substitute honey, preheat oven to 375 degrees F.) Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, oil, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.

Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.