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Pumpkin Wheat Muffins
Recipe Courtesy North Dakota Wheat Commission

1/4 cup milk
1/2 cup bran buds
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1 egg, slightly beaten
1/4 cup vegetable oil
1/2 cup oats-old fashioned or quick cooking

1 tablespoon margarine
1/3 cup brown sugar
1 tablespoon flour
1/4 teaspoon pumpkin pie spice

Combine milk and bran buds; let stand 10 minutes. Stir together flour, sugar, baking
powder, pumpkin pie spice, salt and baking soda. Combine canned pumpkin, egg, oil and

milk mixture; mix with dry ingredients and stir until just moistened. Add oats and
mix. Fill greased muffin pans or muffin papers 3/4 full.

Melt margarine; mix with
sugar, flour and pumpkin pie spice until crumbly and sprinkle over batter. Bake at
425 degrees, 18-20 minutes.

Makes 10 large or 12 medium muffins.