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Pumpkin bran muffins 1

Warm and Wholesome Pumpkin Bran Muffins

Packed with fiber-rich bran and nutrient-dense pumpkin, these muffins deliver the cozy flavors of autumn while nourishing your body. Unlike most pumpkin treats that rely heavily on refined sugar and flour, these pumpkin bran muffins offer a healthier alternative without compromising on that moist, tender texture we all crave in our fall baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 175 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 1 1/2 cups wheat bran
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup coconut oil melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Optional Mix-ins

  • 1/2 cup walnuts chopped
  • 1/2 cup raisins or dried cranberries

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together the wheat bran, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Create a small well in the center.
  • In a separate medium bowl, whisk together the pumpkin puree, maple syrup, molasses, melted coconut oil, eggs, buttermilk, and vanilla extract until smooth.
  • Pour the wet ingredients into the well of the dry ingredients. Using a rubber spatula, fold the mixtures together with gentle, sweeping motions until just combined. Stop when no dry flour pockets remain.
  • If using, gently fold in the chopped walnuts and raisins or dried cranberries. For a professional touch, reserve a small amount of nuts to sprinkle on top before baking.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ingredient Substitutions:
  • No buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let sit for 5 minutes.
  • Replace coconut oil with unsalted butter or applesauce for an oil-free version.
  • Swap maple syrup with honey if preferred.
  • Use ground flaxseed mixed with water (1 tablespoon flaxseed + 3 tablespoons water per egg) for an egg-free version.
  • Gluten-sensitive? Try using oat bran instead of wheat bran and a 1:1 gluten-free flour blend.
Storage Tips:
  • Room Temperature: Store in an airtight container lined with paper towels for up to 3 days.
  • Refrigeration: Extend freshness to 5-7 days by refrigerating in a sealed container.
  • Freezing: Wrap individual muffins in plastic wrap, then place in a freezer bag for up to 3 months.
  • Refreshing: To revive day-old muffins, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes.

Nutrition

Calories: 175kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 31mgSodium: 230mgFiber: 5gSugar: 12gVitamin A: 2500IUCalcium: 80mgIron: 1.8mg
Keyword Pumpkin, Bran Muffins, Healthy Baking, Fall Recipes, Fiber-Rich
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