Healthy Pumpkin Bran Muffins Recipe

A batch of freshly baked Pumpkin Bran muffins.

4.70 from 33 votes

Healthy Pumpkin Bran Muffins Recipe

Start your day right with these Healthy Pumpkin Bran Muffins! Low in fat, sugar-free, yet rich in protein and vital nutrients!

Prep Time5

Cook Time12

Total Time17

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 160kcal

Author: Andrea

Ingredients

1 cup pumpkin puree not pie filling
2/3 cup Greek yogurt
1 egg
1/3 cup coconut oil
1/4-1/3 cup maple syrup OR honey OR brown sugar*
2 tsp vanilla extract
1 1/2 cup wheat bran
1 cup whole wheat flour**
1 tbsp golden flaxseed meal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup pumpkin seeds (pepitas), chopped nuts, bittersweet chocolate chips, dried fruit or 1/3 the fat cream cheese

Instructions

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray or line one muffin tin, and set aside.
In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla.
In a separate mixing bowl, whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour the wet ingredients into the bowl of dry ingredients along with any "mix-ins" (or reserve for the top), folding/mixing just until you see just a bit of dry ingredients (about 17-20 strokes).
Scoop the batter into the prepared pan, dividing evenly between the wells. If you are using pepitas, sprinkle them on the tops or if you are using cream cheese, place a teaspoon on top of each muffin and use a knife to gently fold it in. Place in the oven and bake for 12-14 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes

*If you like your muffins on the sweeter side, use the full 1/3 cup of sweetener.

**You can use only whole-wheat flour, only all-purpose flour, or ½ cup whole-wheat flour + ½ cup all-purpose flour. They taste great no matter what you use!

STORE the Pumpkin Bran Muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To FREEZE, store them in your freezer in a sealed bag or wrap them tightly in plastic wrap followed by aluminum foil for up to 3 months.

To REHEAT, thaw if frozen, and warm in a microwave for about 20-30 seconds or in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for 5-10 minutes until heated through.

Nutrition