Pumpkin Apple Bran Muffins
Start your morning right with these wholesome and flavorful Pumpkin Apple Bran Muffins, a perfect balance of hearty nutrition and autumn-inspired flavors. Packed with fiber-rich wheat bran, naturally sweetened with pumpkin puree and applesauce, and spiced with a warming hint of cinnamon, these muffins are a guilt-free treat that doesn’t compromise on taste. Grated apple adds a delightful burst of juiciness, while optional walnuts and raisins provide a satisfying texture. Quick and easy to prepare, these muffins are ready in just 35 minutes, making them an ideal grab-and-go breakfast or midday snack. Healthy, moist, and irresistibly spiced, they’re a seasonal favorite the whole family will love.
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Pumpkin puree (unsweetened)
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 medium Grated apple (peeled)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well blended.
In a separate medium mixing bowl, whisk the pumpkin puree, brown sugar, applesauce, egg, and vanilla extract until smooth. Then stir in the milk.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix.
Fold in the grated apple, along with the chopped walnuts and raisins if using, until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes before transferring 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 1 week.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 165.5 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 499 mg | 38% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3111 mg | 66% | |
*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.
