Pumpkin Muffins Tested Recipe & Video

So let's talk a little about the ingredients used in these delicious Pumpkin Muffins. One way to start making our baked goods more healthy is to try replacing at least some of the all purpose white flour in a recipe with whole wheat flour. Whole wheat flour is milled from the entire whole wheat berry, so it still contains its bran (fiber) and its germ (rich in oil, protein, iron and vitamins). This makes it rich in fiber and it also has a nutty toasted flavor which is excellent in these muffins. The other ingredient you may not know much about, and yet it is very good for us, is unprocessed wheat bran. (Wheat bran can be found in most grocery stores on the baking isle or in the health food section, and it can also be found in health food stores.) Wheat Bran is the outer layer (shell) of the wheat kernel and even when ground it is not considered a flour but a fiber. It is high in carbohydrates, calcium and fiber and it adds a mild earthy taste and coarse flaky texture to these Pumpkin Muffins. Buttermilk is also used in these muffins. Buttermilk (or you can use plain low fat yogurt) has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender and moist. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1/2 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1/2 cup (120 ml) of milk. Just let this mixture stand 5 to 10 minutes before using. Or you can buy buttermilk powder which can be found in some grocery stores or in specialty food stores.