Pumpkin-Raisin-Molasses Bran Muffins, Fiber One Variation

1 1/4 cups bleached all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon fresh grated nutmeg
2T ground fresh ginger
7oz canned pumpkin (Just One Pumpkin is better than Libby's)
1/2 cup dark brown sugar plus 2 additional tablespoons
2 large eggs or .5 cup egg beaters (calculated for egg beaters)
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup low fat sour cream
1 cup buttermilk
1 1/2 cups fiber one cereal processed in food processor
1/2 cup raisins

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour through nutmegin medium bowl; set aside.

2. Beat pumpkin and ginger in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
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3. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) with cooking spray or use paper liners; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Muffins freeze well. Just quickly microwave.

Number of Servings: 12

Recipe submitted by SparkPeople user JOYELYSE.