Recipe Overview
Why you’ll love it: Healthy homemade pumpkin bran muffins are filled with wholesome wheat bran, real pumpkin, and cozy pumpkin spice. This fall spin on bran muffins with pumpkin is perfect for breakfast or snacking.
How long it takes: 35 minutes
Equipment you’ll need: muffin tins, mixing bowl
Servings: 24
Healthy Pumpkin Bran Muffins
Like my healthy pumpkin bread and pumpkin chocolate chip bread recipes, these pumpkin bran muffins are delicious and comforting. They’re full of pumpkin, they’re good for you, low in fat, and only 120 calories each. These pumpkin muffins are so soft and moist.
(Be sure to try my pumpkin chocolate chip muffins, too!)
“Well, these are just plain delicious… I’m going to stick the majority in my freezer, so I can pull one out for an easy breakfast. Yum!”
The muffins can be kept at room temperature in a covered container for 3 to 4 days, or up to 7 days in the refrigerator.
Freeze: Pumpkin bran muffins freeze really well, and they’re perfect for lunchboxes or a quick breakfast or snack. Wrap them individually and they’ll be ready to grab and go. They’ll keep for up to 3 months in the freezer.
More Muffin Recipes
Pumpkin Bran Muffins
Ingredients
- 1 can (15 ounce) pumpkin purée (not pumpkin pie filling)
- 3 large eggs (lightly beaten)
- 1 cup granulated sugar
- ¾ cup plain Greek yogurt (or sour cream)
- ¾ cup water
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour (see note)
- 1 ½ cups all-purpose flour
- 1 cup wheat bran flakes
- 2 teaspoons pumpkin pie spice (see note)
- 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 well-combined.1 can (15 ounce) pumpkin purée, 3 large eggs, 1 cup granulated sugar, ¾ cup plain Greek yogurt, ¾ cup water, 2 teaspoons pure vanilla extract
- In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.2 cups whole wheat flour, 1 ½ 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
- Divide batter evenly between 24 muffin tins. Bake in preheated oven for 18 to 20 minutes or until golden brown, and a toothpick inserted in the middle comes out clean.
- Let muffins cool 10 to 15 minutes in pans. Remove to a wire rack to cool completely.
Notes
- Flour: If you prefer, instead of using whole wheat flour, you can use 3 ½ cups all-purpose flour (total). If you skip the all-purpose flour, and use all whole wheat, the muffins might be a bit heavy and dense.
- Pumpkin pie spice: If you don’t happen to have pumpkin pie spice, substitute 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves or allspice OR simply use 2 teaspoons cinnamon.
- Storage: The muffins can be kept at room temperature for 3 to 4 days, or up to 7 days in the refrigerator. They freeze well for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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!