Healthy Pumpkin Pie Bran Muffins
Start your day with the warm, comforting flavors of fall by baking these Healthy Pumpkin Pie Bran Muffins! Packed with wholesome ingredients like wheat bran, canned pumpkin puree, and whole wheat flour, these muffins are a fiber-rich, guilt-free way to satisfy your sweet tooth. Lightly sweetened with maple syrup and infused with fragrant pumpkin pie spice, they deliver all the cozy notes of a classic pumpkin dessert in a perfectly portable form. Optional mix-ins like raisins or chopped nuts add a delightful texture to every bite. Quick to prepare and perfect for busy mornings or a nutritious snack, these muffins are a healthy twist on seasonal indulgence. Plus, they’re easy to make ahead and freeze for convenient grab-and-go options. Healthy, delicious, and kid-friendly—what’s not to love?
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Unsweetened almond milk
- 1 cup Canned pumpkin puree
- 2 large Eggs
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 0.5 cup Raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the wheat bran and unsweetened almond milk. Let the mixture sit for 5 minutes to allow the bran to absorb the liquid.
Add the pumpkin puree, eggs, maple syrup, and vanilla extract to the bowl with the bran mixture. Whisk until well combined.
In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter will be thick.
If using raisins or chopped nuts, fold them gently into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake the muffins 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 let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your healthy pumpkin pie bran muffins as a nutritious breakfast or snack. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 173.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 731 mg | 56% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2932 mg | 62% | |
*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.
