Pumpkin Oat Bran Muffins

YIELD about 4 dozen

  • 2 eggs
  • 1 cup sugar 
  • 1 large 29-ounce can pumpkin
  • 1-15 oz. can apple sauce 
  • 1 Tablespoon vanilla
  • 2-1/2 cups oat bran (buy in bulk at Winco and store in the freezer)
  • 1-1/4 cups white flour * 
  • 1-1/4 cups wheat flour*
  • 2-1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon cloves
  • 1 Tablespoon baking soda
  • 1-12 oz. package semi-sweet chocolate chips
  1. PREHEAT oven to 325°
  2. IN a large mixing bowl (a KitchenAid mixer works great for this recipe), combine the wet ingredients and oat bran.  
  3. SET aside to hydrate the oat bran.  
  4. MIX the dry ingredients in a large bowl then mix dry ingredients into the wet ingredients until just moistened.  
  5. PREPARE 4 cupcake pans with liners.  Spray the liners with non-stick spray so the muffins come out clean.  
  6. USE a large ice cream scoop or a heaping tablespoon to portion into cupcake liners (the muffins won’t be very tall).  
  7. BAKE until tooth pick comes out clean, 12 to 15 minutes.  Rotate pans half way through cooking.  

*OR use whole-wheat pastry flour for both flours