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–+ servings
Pumpkin bran muffins on a wire rack.
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4.25 from 20 votes

Pumpkin Bran 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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breads & Muffins
Cuisine: American
Diet: Vegetarian
Servings: 24
Author: Rachel Gurk

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

Serving: 1muffin | Calories: 120kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 228mg | Potassium: 108mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2834IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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