Chocolate Chip Pumpkin Bran Muffins
Elevate your breakfast game with these irresistible Chocolate Chip Pumpkin Bran Muffins—a wholesome yet indulgent treat perfect for fall mornings or any time of year. Packed with the fiber-rich goodness of wheat bran and the natural sweetness of pumpkin puree, these muffins are spiced with warm cinnamon and nutmeg for a cozy flavor profile. Every bite is studded with melty semisweet chocolate chips, striking the perfect balance between healthy and indulgent. With just 15 minutes of prep time and a short bake, these muffins are easy to whip up and make a satisfying snack or brunch addition. Plus, they store beautifully, making them perfect for busy weekday mornings. Enjoy a bakery-worthy muffin straight from your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 large Egg
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cup Semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the egg, pumpkin puree, brown sugar, milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips using a rubber spatula or wooden spoon.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 217.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 577 mg | 44% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2725 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
