Pumpkin Spice Muffins - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup grated carrot
1/2 cup low-fat buttermilk
1/2 cup honey
1/4 cup butter or 1/4 cup margarine, melted
1 egg
1 teaspoon vanilla
1 teaspoon grated orange zest
1/2 cup chopped walnuts (optional)

Preparation

Preheat oven to 375 degrees F.
Combine dry ingredients in a large bowl.
Set aside.
In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
Add to flour mixture, stirring just until moistened.
This is a thick batter.
Fold walnuts (if using) into batter, gently.
Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
Bake for 20 minutes, or until toothpick inserted in center comes out clean.
Remove from pan and cool on a wire rack.