Pumpkin Pie Bran Muffins

I finally made these Bran Muffins and they are a delicious twist on the original.

•2 cups Whole Bran Cereal
•1-½ cup Buttermilk Or Sour Milk
•1-½ cup Pure Pumpkin From A Can
•¼ cups Unsweetened Applesauce
•¼ cups Vegetable Oil Or Substitute With More Applesauce
•2 teaspoons Pumpkin Pie Spice
•2 whole Eggs
•2-½ cups Whole Wheat Flour
•1 cup Brown Sugar
•½ cups White Sugar
•1 teaspoon Baking Powder
•1 teaspoon Baking Soda
•1 teaspoon Cinnamon, Ground
•½ teaspoons Salt
Optional mix ins- 2 cups chocolate chips, 1 cup Craisins, 1 cup raisins, 1 cup any kind of chopped nuts (Pecans, Walnuts etc) or any combo of two or more of the previous. OR you can leave them plain.

In a large bowl, combine cereal and milk. Let stand for 5 minutes to soften cereal. Add Pumpkin, Applesauce, oil Pumpkin Pie Seasoning, and eggs, blend well. Stir in flour Sugar and spices. Fold in any of the optional mix-ins. Batter may be baked immediately or stored up to two weeks in a tightly covered container in the fridge. Grease muffin tins or use cupcake papers. Fill each well 3/4 full.

Bake at 400 degrees for 18-22 minutes.