Pumpkin Bran Muffins Recipe
Posted: 10/23/2015
This post may contain affiliate links. Please read my disclosure policy.
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.
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 of 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. However, 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.
Healthy Pumpkin Bran Muffins
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… 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 fat, and only 100 calories, and they are so soft and moist. Get in the kitchen and bake with your family. Have fun, and 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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
muffins
Pumpkin bran muffins are packed with real pumpkin and cozy pumpkin spice, all wrapped up in a wholesome bran muffin recipe! Perfect for breakfast and 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
Serving: 1g, Calories: 100kcal, Carbohydrates: 20g, Protein: 3g, Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 238mg, Fiber: 2g, Sugar: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
More Pumpkin and Pumpkin Spice from Joan Hayes of Chocolate, Chocolate and More:
Pumpkin Pie Spiced White Hot Chocolate
Kara Plantinga says
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!
Rachel Gurk says
Great substitution!
Joy says
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.
Rachel Gurk says
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!
Patty K says
What a terrible loss to the food blogging community. This was such a thoughtful tribute. So sorry for your loss.
Malinda @ Countryside Cravings says
What a nice post you did for Joan. Lots of prayers for her family!!!
Ally's Sweet & Savory Eats says
What a sad loss for the food blogging community. We are like family. My hugs and prayers for her family.
Jersey Girl Cooks says
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.
denise says
yummy
Olivia - Primavera Kitchen says
Beautiful and sweet post, Rachel! And this muffins look awesome ;-)
Kristy @ Chocolate Slopes says
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.
Aimee @ ShugarySweets says
Such a sweet post, and that song, OMG, the tears. Joan will be missed fiercely by all who knew her.
Mary says
She is missed so very much, Rachel. You said it all perfectly.