Pumpkin Bran Muffins

Pumpkin Bran Muffins

Filled with fall flavor, these hearty pumpkin bran muffins are easy to whip up and provide a good source of fiber and protein. Only 160 calories per muffin!

Ingredients

  • oat bran
    1 ½ c
  • all-purpose flour
    ½ c
  • coconut sugar
    ½ c
  • baking powder
    2 tsp
  • pumpkin pie spice
    2 tsp
  • sea salt
    ½ tsp
  • ground nutmeg
    ¼ tsp
  • flax eggs
    2
  • canned pumpkin or homemade pumpkin puree
    1 c
  • unsweetened almond milk
    ½ c
  • melted coconut oil or avocado oil
    2 tbsp
  • vanilla extract
    1 tsp
  • raisins or dried cranberries + more for topping
    ½ c
  • pepitas

    optional

Directions

  1. 1

    Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.

  2. 2

    In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.

  3. 3

    In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.

  4. 4

    Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.

  5. 5

    Line a muffin tin with paper or silicone liners and fill 10 cups with muffin batter. Top each with a few raisins and pepits, if using.

  6. 6

    Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.

  7. 7

    Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.

  8. 8

    Enjoy warm. For storage, let muffins cool completely and place in a sealed airtight storage container. Muffins will last at room temperature for 1-2 days, 4-5 days in the fridge and 1-3 months in the freezer.

Pumpkin Bran Muffins

Pumpkin Bran Muffins

164 cal

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About this Recipe

Craving a wholesome, hearty breakfast that tastes like autumn? These Pumpkin Bran Muffins are your perfect companion, packed with fiber and protein to start your day right, all while keeping a sensible 164 calories per muffin.

Why These Muffins Work

What makes these muffins truly special is their thoughtful blend of nourishing ingredients. Oat bran provides a substantial fiber boost, while flax eggs and unsweetened almond milk contribute to a wholesome, dairy-free base. The natural sweetness of coconut sugar pairs beautifully with robust pumpkin pie spice, creating a comforting flavor profile without being overly sweet. This recipe ensures you get that warm, fall-inspired taste in every bite.

What to Expect

Prepare for a batch of deeply flavorful, moist, and tender muffins that capture the essence of fall. You'll taste the earthy sweetness of pumpkin balanced by the warm spices of cinnamon, ginger, cloves, and a hint of nutmeg. The texture is pleasantly hearty from the oat bran, with pockets of chewiness from raisins or dried cranberries, and an optional delightful crunch from pepitas. These muffins are not just a treat; they're a satisfying breakfast or snack designed to fuel your morning with good-for-you ingredients.

Customization & Variations

These Pumpkin Bran Muffins are wonderfully adaptable to your pantry and preferences. Feel free to swap the raisins for dried cranberries to add a tangier note, or omit them entirely if you prefer. For an extra layer of texture and healthy fats, sprinkle pepitas on top before baking. If you don't have coconut oil, avocado oil works beautifully as an alternative for a neutral flavor. This recipe uses flax eggs and almond milk, making it naturally dairy-free.

Serving & Context

These hearty muffins are ideal for a cozy breakfast, a wholesome snack, or as part of a brunch spread. Pair them with your morning coffee or a warm cup of tea for a truly comforting experience.

Frequently Asked Questions