Pumpkin Bran Muffins Recipe
Pumpkin Bran Muffins – all the flavors of fall and pumpkin spice, in a healthy muffin. Perfect for breakfast or snacking.
I’m writing this post after learning terrible news of a loss of a friend, Joan of the blog Chocolate, Chocolate and More. Joan and I were just talking on Facebook about how we were finally going to meet at a food blogging conference in a couple weeks. I know it seems weird to call someone a friend that you’ve never met, and truthfully, if I wasn’t immersed in the blogging world, I probably wouldn’t understand it myself. But Joan’s heart shone through even across the internet. We chatted, we laughed, and we celebrated successes together. She will be so dearly missed.
“I’ll be there.”
Less than 24 hours later, she was suddenly and unexpectedly gone. She leaves behind three children who need endless prayers and support right now. Beyond praying, we can support her children by visiting Joan’s blog frequently. The traffic will provide income which will help her children immensely.
Hug your loved ones tight. Forget about small worries and “problems.” Life is so, so, so short and we never know when it may be taken away from us. Shortly after I got the news, I took a shower and heard this song come on Pandora.
“We’re not promised tomorrow.”
“I’ll make the most of the minutes and love with no regrets.”
“I won’t take you for granted ’cause we’ll never know when….When we’ll run out of time.”
You will be missed Joan. You’ll forever be remembered by the food blogging community. And we’ll do everything we possibly can to help take care of your kids.
It seems weird to talk about muffins now but I wanted to write about this so that you can head over to Joan’s blog and browse her great recipes, not only to remember her by but also to keep her blog alive financially to help support her kids.
Not much left to say…the pumpkin bran muffins are good. They’re pumpkin, they’re good for you, low fat and only 100 calories, and they are delicious. Get in the kitchen and bake with your family. Have fun, enjoy every. single. second. After the recipe, as always, I’ll link to some pumpkin recipes. They’re all Joan’s. Please take time to visit them.
Pumpkin Bran Muffins
Pumpkin Bran Muffins – all the flavors of fall and pumpkin spice, in a healthy muffin. Perfect for breakfast or snacking.
Ingredients
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup sugar
- 3/4 cup plain Greek yogurt
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour
- 1 and 1/2 cups all-purpose flour
- 1 cup wheat bran flakes
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
Preheat oven to 350°F. Spray muffin tins with nonstick baking spray. In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until combined.
In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
Divide into 24 muffin tins and place in preheated oven for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 100 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 24mg Sodium: 238mg Carbohydrates: 20g Fiber: 2g Sugar: 9g Protein: 3g
More Pumpkin and Pumpkin Spice from Joan Hayes of Chocolate, Chocolate and More:
Pumpkin Pie Spiced White Hot Chocolate
13 Comments on “Pumpkin Bran Muffins Recipe”
Well, these are just plain delicious. I didn’t have Greek yogurt in the house, so I subbed with sour cream. I’m going to stick the majority in the my freezer, so I can pull out for an easy breakfast. Yum!
Great substitution!
Do you know if the batter keeps in the refrigerator? I’m looking to reproduce muffins I grew up on, and we kept a jar of batter for a couple weeks.
I’ve never tried that – I probably wouldn’t keep it in the fridge for a couple weeks but it would probably be alright for a day or two. I can’t promise results though, as I have not tested the recipe that way. Let me know how it turns out!
What a terrible loss to the food blogging community. This was such a thoughtful tribute. So sorry for your loss.
What a nice post you did for Joan. Lots of prayers for her family!!!
What a sad loss for the food blogging community. We are like family. My hugs and prayers for her family.
Nice post for Joan. I was fortunate to spend time with her this past summer at a bloggers conference. She was the type of person you don’t forget. So sad for her children and family.
yummy
Beautiful and sweet post, Rachel! And this muffins look awesome ;-)
Such a sweet post Rachel, well said. Times like this definitely remind us how not to take anything for granted, life is definitely too short.
Such a sweet post, and that song, OMG, the tears. Joan will be missed fiercely by all who knew her.
She is missed so very much, Rachel. You said it all perfectly.