Pumpkin Bran Muffins
Start your morning on a wholesome note with these delicious Pumpkin Bran Muffins, a healthy and flavorful twist on classic bran muffins. Packed with the natural sweetness of pumpkin puree, the warm spices of cinnamon, ginger, and nutmeg, and the hearty goodness of whole wheat flour and bran cereal, these muffins are as nutritious as they are satisfying. Their tender texture is perfectly complemented by optional mix-ins like raisins or chopped nuts, adding bursts of flavor and crunch. Whether you’re prepping for a quick breakfast, a midday snack, or a lunchbox treat, these high-fiber muffins are easy to make and ready in just 35 minutes from start to finish. Plus, they’re perfect for fall baking or any time you crave a cozy, spiced treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Boiling water
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, combine the bran cereal and boiling water. Stir to moisten and let it sit for 5 minutes to soften.
After the bran cereal has softened, add the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract. Mix well until fully combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.
Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender.
If using raisins or chopped nuts, gently fold them into the batter.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 37.9 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 144.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 337 mg | 26% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 2159 mg | 46% | |
*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.
