Penelope’s Pumpkin Muffins

by Rod
(Dallas, TX)

Many people have (or should have) an aunt Penelope who delights friends and relatives every holiday with one of her many baked goods: Pumpkin Oat Bran Muffins. Penelope’s recipe is a tasty blend of oat bran, dried cranberries, pumpkin seeds and traditional pumpkin recipe spices. The orange juice concentrate with its sweet tartness was the deciding ingredient for Penelope’s blue ribbon award at the county fair.

 

Penelope’s Pumpkin Muffins

Ingredients:
2 cups coarse oat bran
1/3 cup orange juice concentrate, thawed
1 cup very warm water
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup canned pumpkin
1/3 cup light brown sugar, packed
2 tablespoons extra virgin olive oil
1/2 cup non-fat plain yogurt
1/2 teaspoon salt
2 large egg whites, beaten until foamy
1/2 cup dried pumpkin seeds
1 cup dried, sweetened cranberries
Additional cranberries and seeds for topping

Directions:

1. Pre-heat oven to 375 degrees. Lightly oil one 12-cup muffin tin.

2. In a large bowl, mix orange juice concentrate and warm water.

3. Add oat bran, then stir to combine. Set aside while oat bran moistens.

4. In a small bowl, combine flour, baking powder, baking soda and spices.

5. In a medium bowl, whisk pumpkin, brown sugar, oil, yogurt and salt.

6. Add beaten egg whites to pumpkin mixture; whisk until combined.

7. Add moistened oat bran to pumpkin mixture; stir well to combine.

8. Add flour mixture to pumpkin mixture; stir just until combined.

9. Gently fold in dried cranberries and pumpkin seeds.

10. Divide batter into prepared muffin tin, generously filling each cup.

11. Top with additional cranberries and pumpkin seeds if desired.

12. Bake for 25-30 minutes. Cool slightly before serving.