Mmmm…. these pumpkin bran muffins may be a bit unexpected but they will have you wanting to bake them over and over again they are that good.
I love bran muffins, but the addition of the pumpkin in these is a very nice change.
I love that this is a healthy muffin recipe. It uses all whole wheat flour, little sugar and some yogurt. The addition of the yogurt makes the muffins nice and tender.
The pumpkin in this recipe adds great flavor and nutrition. Pumpkin is extremely healthy for us and unless it’s the holidays, we eat very little of it. This is a fabulous way to include healthy pumpkin in your diet.
Pumpkin Bran Muffins
Ingredients
- 3/4 cup wheat bran
- 3/4 cup whole wheat flour
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins
- 1 cup pumpkin, cooked and pureed
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup yogurt, plain
Instructions
- Preheat the oven to 400ºF.
- In a large bowl combine the bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins. Stir all together well to mix. Add the pumpkin, eggs, oil and yogurt. Stir the mixture until it is just combined.
- Spoon the batter into 12 paper-lined or non-stick muffin tins. Bake at 400ºF (200 ºC) for 25 minutes or until the muffins are firm to the touch or a toothpick inserted into the middle of a muffin comes out clean.
Notes
- Use pure pumpkin puree in this recipe, not pumpkin pie mix. Canned pumpkin pie filling has other ingredients added to it and will change the flavor of the end product. The pumpkin puree is simply the vegetable.
Nutrition
Makes 12 muffins.
Variations:
- I would add the crunch and texture of chopped nuts to the recipe. Add 1/2 cup chopped walnuts or pecans to the dry ingredients. Nuts add extra nutrition too, so they make these healthy muffins even healthier.
- You can cut down a bit on the sugar too. I would use 1/2 cup, but I don’t like my muffins very sweet.
- For a sugar free recipe, replace the sugar with the recommended amount of stevia, xylitol or Splenda.
- If you are really into do-it-yourself, fall is a great time to make your own pumpkin puree. Make sure you buy good eating pumpkins (the ones we use at Halloween often aren’t). Bake them, then scrape out the inside, mash it and freeze in one cup measures. When you are ready to bake a batch of muffins (or any other recipe that calls for pumpkin puree), simply thaw the puree and add it to your recipe.
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