In my stereo, the music of Elliott Smith, Beth Gibbons or Bon Iver.
On my nightstand, L’Étranger by Albert Camus.
Autumn resonates nicely with pumpkin patches, apple orchards, vibrant-coloured trees and the return of scarves and mittens. I always find this season bittersweet and nostalgic, in a beautiful way.
Make a cup of tea and treat yourself to a taste of the season. The molasses and the bran give these healthy, spiced muffins their dark and rich colour. Enjoy.
Pumpkin Cranberry Bran Muffins
- 1 cup pumpkin purée*
- 3/4 cup wheat bran
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup molasses
- 1/3 cup sucanat or natural cane sugar
- 1 tsp grated orange rind
- 1 tsp freshly grated ginger
- 1-1/4 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1-1/2 cups dried cranberries
- 1/4 cup pumpkin seeds
Preheat oven to 400°F.
In large mixing bowl, combine pumpkin purée, wheat bran, eggs, buttermilk, molasses, sucanat or cane sugar, orange rind and grated ginger. Whisk together.
In separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
Stir dry ingredients into wet, mixing well. Add cranberries to mixture and stir.
Fill cups of a nonstick muffin pan and sprinkle each muffin with pumpkin seeds. Bake approximately 20-22 minutes, until tops are golden and a toothpick comes out clean. Let cool for 10 minutes before removing from pan.
To Purée Pumpkin:
Cut pumpkin into large chunks. Place chunks in a steamer, and steam for 30 to 45 minutes. Remove from steamer and scrape pulp away from skin. Whip with beater or purée in food processor.
Adapted from Delicious Living