The best healthy pumpkin bran muffins are low in fat and sugar, plus packed full of protein and essential vitamins & nutrients!
Course: Breads & Muffins
1cuppumpkin pureenot pie filling
1/4-1/3cupmaple syrupOR honey OR brown sugar*
1 1/2cupwheat bran
1cupwhole wheat flour**
1tbspgolden flaxseed meal
1 1/2tspbaking powder
1 1/2tspbaking soda
1/2cuppumpkin seeds(pepitas), chopped nuts, bittersweet chocolate chips, dried fruit or 1/3 the fat cream cheese
Preheat oven to 425 degrees. Lightly spray or line one muffin tin, 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 in 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 on the tops or if you are using cream cheese, place an teaspoon on top of each muffin and use a knife to gently fold 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.
*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 a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!