Pumpkin Bran Muffins

• Beat together:
• 3 eggs
• 1 c. sugar
• 3/4 c. butter, melted
• 2 c. canned pumpkin
• Add in:
• 1/2 t. cinnamon
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 c. flour
• 1 1/2 c. oat bran
• Combine until blended and moist. Fold in:
• 1 c. walnuts

Fill greased muffin tins about 3/4 of the way full per cup. Bake at 400 degrees for 15-20 minutes.

NOTES ABOUT THIS RECIPE:

~ I use my home made canned pumpkin. Store bought canned pumpkin probably works just the same!

~I always use gluten free flour for these and they taste great.

~I use oat bran but the original recipe used regular flour and wheat bran.

~I use walnuts because I like them. Other people have used pecans. Some people don’t even use nuts.