1 large egg
3⁄4 cup packed brown sugar
1 1⁄2 cups cooked, mashed pumpkin
1⁄2 cup chopped walnuts or raisins
1/3 cup canola oil
1 teaspoon vanilla extract
3⁄4 cup unbleached flour
3⁄4 cup whole wheat flour
1⁄2 cup oat bran or unprocessed wheat bran (miller’s bran)
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1⁄4 teaspoon salt
Apricot preserves for garnish

Heat the oven to 375°F. Grease the muffin tin, or use foil or paper baking cups. Beat the egg and sugar in a medium-size bowl. When smooth, beat in the pumpkin, walnuts oil and vanilla. Let stand a minute. Thoroughly mix the flours, bran, baking powder, baking soda, cinnamon, and salt in a large bowl. Add the pumpkin mixture and fold in with a spatula just until the dry ingredients are moistened. Scoop the batter into the muffin cups. Top each muffin with a half teaspoon of apricot preserves. Bake for 15 to 25 minutes, or until brown and springy to the touch in the center.

Turn out onto a rack to cool.
Makes 12 muffins