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Healthy Pumpkin Bran Muffins
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5 from 4 votes

Healthy Pumpkin Bran Muffins Recipe

These are the best healthy pumpkin bran muffins out there! Not only are they low in fat, but they're low in sugar too. Plus they're packed full of protein along with essential vitamins & nutrients!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Breads & Muffins
Cuisine: American
Servings: 12 muffins
Calories: 162kcal

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. 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.

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 a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!

Nutrition

Serving: 12g | Calories: 162kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 218mg | Potassium: 292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3197IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg