Pumpkin Muffin Trials

My mother has always made the most wonderful pumpkin bread, so I am using that as my starting recipe. I am trying to make it into muffins that are a little bit healthier, but still as delicious. 

Here is the original recipe:

Mom's Pumpkin Bread

3 cup sugar

1 cup corn oil

4 eggs, beaten

1 can (15oz) pumpkin

3 1/2 cup flour

1 tsp baking powder

2 tsp salt

1 1/2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

Mix sugar, oil and eggs.

Add pumpkin and mix well.

Add flour/spices and mix well. 

Pour into greased loaf pans.

3 large size foil pans, bake at 350 degrees for 50-60 minutes

5 small loaf pans, bake at 350 degrees for 40-50 minutes

I cut the recipe in half, so now it makes about 12 average size muffins. Then I added some bran, cut down the sugar and substituted lowfat buttermilk for half the oil. They turned out pretty well. Next time I think I might try adding a little molasses to see what that would do. 

Pumpkin Bran Muffins

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup corn oil

1/4 cup lowfat buttermilk

2 eggs, beaten

1 cup pumpkin puree

1 1/4 cup flour

1/2 cup bran buds

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

3/4 tsp ground cloves

3/4 tsp ground nutmeg

Mix bran cereal with buttermilk and let soften for 5 minutes.  

Mix together remaining dry ingredients and set aside.

Mix sugars, oil and eggs, add bran/buttermilk.

Add dry ingredients and mix.

Bake in greased muffin tins for about 20 minutes at 350 degrees.