Last week I was craving a Pumpkin Muffin (I love this recipe) but I decided to try something a little different and found this recipe for Pumpkin Bran Muffins. These muffins are perfect for crisp Fall mornings with a cup of coffee and the addition of toasted coconut is the absolute best.
Pumpkin Bran Muffins (recipe adapted from Crazy For Crust)
1 1/4 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups bran cereal
1 1/4 cups fat-free milk
1 cup canned pumpkin
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners and spray with cooking spray (trust me muffins will stick if you don't spray them with cooking spray).
Place the bran cereal and milk in a large bowl. Let soak while you mix the dry ingredients.
Whisk the flour, sugar, baking powder, salt and pumpkin pie spice in a separate bowl.
Add the pumpkin to the bran cereal and mix until combined. Add the dry ingredients to the wet ingredients and stir until combined. Evenly divide the batter between the 12 muffin cups and top each muffin with shredded coconut.
Bake for 14-18 minutes (or until toothpick comes out clean)