Pumpkin Bran Muffins

• 1 14 cups all-bran cereal
• 1 cup low-fat buttermilk
• 13 cup canola oil
• 2 eggs
• 1 cup sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt or 12 teaspoon table salt
• 2 teaspoons cinnamon
• 14 teaspoon ground cloves
• 18 teaspoon ground ginger
• 14 teaspoon grated fresh nutmeg or 18 teaspoon dried nutmeg, powder

1. Preheat oven to 350 degrees F.
2. In a large bowl mix together the cereal, buttermlk, oil, eggs, sugar and pumpkin.
3. Let this sit while you measure the dry ingredients.
4. In a medium bowl measure the flour, baking powder, salt, and spices.
5. Mix together with a wire whisk.
6. Dump the dry ingredients into the cereal/pumpkin mixture and stir together just until all the dry ingredients are moistened.
7. Spray muffin pans with spray-release and fill muffin cups a little more than half full.
8. Bake regular sized muffins about 18 minutes and small muffins about 15 minutes.
9. Let muffins sit in pans for 3 or 4 minutes then turn out gently onto baking rack to cool completely.

cereal, lowfat buttermilk, canola oil, eggs, sugar, pumpkin puree, whole wheat flour, baking powder, kosher salt, cinnamon, ground cloves, ground ginger, nutmeg

Taken from www.food.com/recipe/pumpkin-bran-muffins-438296 (may not work)