Breakfast/ Healthy Eating/ Snacks and Appetizers

Pumpkin Spice Bran Muffins

 Pumpkin Spice Bran MuffinsI have a secret. I kind of hate Pumpkin Spice. GASP!!! WHAT??? (At least, this is what I imagine you’re all saying based on all the pumpkin spice love I see floating around the internet every day for the past month!)

Pumpkin muffin dry ingredients

Okay, let me explain. I don’t really hate pumpkin spice – at least not in everything. I just think it has a time and a place. Obviously, fall is the time, since pumpkins are in season in the fall. But it seems to me that the pumpkin spice trend is a little crazy. Do I want pumpkin spice in my coffee. Nope. But it appears that everyone else does. But the occasional baked good? Sure! Pie? Of course! Today I made Pumpkin Spice Bran Muffins. That’s right, I’m jumping on the bandwagon. I’m just not going to be making pumpkin spice lattes, or ice cream, or cocktails, or smoothies anytime soon.

Pumpkin muffin wet ingredients I love to keep bran muffins in the freezer for a quick breakfast or snack. And these muffins have the added benefit of the pumpkin to help keep them moist and the spices for extra flavor. Although I didn’t add raisins, you definitely could. Some chopped nuts would be good too. Not only are these muffins delicious, but they’re high in fiber too. Gotta love fiber! And wheat bran provides the best kind of fiber (insoluble) to keep you regular. As with any recipe that uses pumpkin, feel free to substitute an equal amount of any pureed winter squash for a similar result.

Pumpkin bran muffins on rack Now lets talk about fall for a bit. I have to say that although it’s now officially fall, it doesn’t really feel like it yet. It’s still warm here, and I’m still pulling zucchinis, peppers and tomatoes out of my garden almost everyday. Maybe I’m still used to Canadian fall, that very, very short period of time between summer and when the snow falls. In any case, this is really the first time I’ve gotten to enjoy a Wisconsin fall, as I’m usually travelling at this time of the year. And enjoy it we will! We’re hoping to get a little hiking in, and maybe a corn maze. What’s your favorite fall family activity?

Pumpkin bran muffins

Pumpkin Bran Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These pumpkin muffins make for a tasty breakfast or snack with the added bonus of providing a good dose of fiber.
Course: Breakfast
Servings: 12
Author: Domestic Dreamboat
  • 1 cup whole wheat flour
  • 3/4 cup wheat bran
  • 3/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or canned pumpkin puree
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  1. Heat oven to 400°F. Lightly grease a 12 cup muffin tin.
  2. Whisk together flour, bran, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Set aside.
  3. In a medium bowl, whisk together pumpkin, eggs, buttermilk and oil.
  4. Gently stir pumpkin mixture into flour mixture until just combined (it's okay if some lumps remain). Divide batter evenly among muffin cups.
  5. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool slightly in pan, then remove muffins from pan and cool on a wire rack.

Pumpkin bran muffin nutrition facts

* Recipe barely adapted from Women’s Day Magazine

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  • Reply
    Angie@Angie's Recipes
    September 24, 2015 at 7:03 AM

    I baked some very similar pumpkin muffins a LONG while ago, but with oat bran and spelt. So I know how delicious and good for you these muffins are!

  • Reply
    September 24, 2015 at 1:47 PM

    I am obsessed with bran muffins! I never thought to make a pumpkin version!

    • Reply
      September 24, 2015 at 1:50 PM

      Definitely give them a try. Tis the season for pumpkin 🙂

  • Reply
    October 15, 2015 at 3:39 PM

    So Good!
    Just made this according to the recipe except for some spice additions and they were lovely. Can’t wait for my babe to wake up from her nap to give one a try!

    • Reply
      October 15, 2015 at 4:07 PM

      I’m glad you liked them! Hopefully baby does too!

      • Reply
        October 16, 2015 at 11:41 PM

        LOVED them! Everyone does! Thanks for the great quick muffin recipe!

  • Reply
    October 25, 2015 at 5:19 PM

    I used white flour, added dried cranberries, sprinkled pumpkin seeds over top and made them in a mini muffin tin. Great recipe that I will definitely make again and again. I love a good bran muffin and this one is just wonderful and so tasty.

  • Reply
    Getting back into things – The Mellow Beat
    September 25, 2016 at 12:51 PM

    […] Awesome Pumpkin Spice Bran Muffins <– find the recipe here! […]

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