Pumpkin Spice Bran Muffins
Healthy Pumpkin Spice Bran Muffins. Pumpkin keeps them moist and adds the flavors of fall, along with the addition of lots of flavorful spices.
I 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!)
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.
How to make Pumpkin Spice Bran Muffins:
These muffins are very easy to make and don’t require the use of a mixer or other special equipment other than a muffin pan. The ingredients are simply whisked and folded together and poured into the muffin pan to bake.
Pumpkin Spice Bran Muffin Ingredients:
- Whole wheat flour
- Wheat bran
- Granulated sugar
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Ground ginger
- Nutmeg
- Pumpkin puree
- Large eggs
- Buttermilk (or try dried buttermilk for convenience)
- Canola oil
- Raisins
How to customize your Pumpkin Spice Muffins:
These photos show a batch of muffins that I added raisins to. However, I don’t always add raisins if I don’t have any, and they’re great without too.
You can also replace the raisins with any other type of dried fruit (figs, dates, or chopped prunes would be delicious). Or you could replace with chopped nuts.
If you don’t have any pumpkin, but you have leftover sweet potato or cooked winter squash of another type, simply substitute an equal amount.
Want more muffin recipes?
Pumpkin Spice Bran Muffin Nutrition Notes:
The nutrition information in the recipe does not include the addition of raisins. If you are using raisins, or any other dried fruit, the sugar content will increase.
Pumpkin Bran Muffins
Ingredients
Instructions
- Heat oven to 400°F. Lightly grease a 12 cup muffin pan.
- Whisk together 1 cup (120 g) whole wheat flour, 3/4 cup (44 g) wheat bran, 3/4 cup (150 g) granulated sugar, 1 1/2 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and 1/8 teaspoon freshly grated nutmeg in a large bowl. Set aside.
- In a medium bowl, whisk together 1 cup (245 g) fresh or canned pumpkin puree, 2 large eggs, 2/3 cup (160 ml) buttermilk, and 1/4 cup (60 ml) canola oil.
- Gently stir the pumpkin mixture into the flour mixture until just combined (it's okay if some lumps remain) and fold in 1/4 cup (36 g) raisins, if using. Divide batter evenly among muffin cups.
- 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.
Nutrition
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Please Consider Leaving a Review!
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!
I am obsessed with bran muffins! I never thought to make a pumpkin version!
Definitely give them a try. Tis the season for pumpkin 🙂
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!
I’m glad you liked them! Hopefully baby does too!
LOVED them! Everyone does! Thanks for the great quick muffin recipe!
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.
Thank you for sharing this very tasty recipe.
Do you add ginger & nutmeg with the dry ingredients???
Oops! My mistake, I missed those spices in the instructions. Yes, mix with the dry ingredients. I have updated the recipe, see step 2. Thanks for notifying me of my mistake 🙂
I just made these muffins using Swerve instead of the sugar and they are amazing! I didn’t have buttermilk, so I used skim milk and added lemon juice. They are so moist and tender and came out of the muffin pans perfectly. This was my first attempt at bran muffins andI will definitely be making these muffins again. Thanks for the recipe.
This recipe was great both times I made it. The second time I subbed all the spices with 2 tsp of pumpkin pie spice and put in 1/4 C dark chocolate chips instead of raisins. Soft and tasty.
Halfed the receipe to try them first. Substituted the canola oil with olive oil and doubled the spice measurements. Muffins are very moist, good consistency. Good flavor. I would make these again.
Thanks for sharing!
These are fabulous! I added a tablespoon of molasses (because i love the taste) and some walnuts with the raisins. I just made them and my husband is already asking if i can make them again this week!
I love these! Followed recipe as stated except swapped the canola oil for melted coconut oil. Also found that they made 14 regular sized muffins and I baked for 19 minutes. These are so satisfying 🙂
My partner has recently decided to incorporate more bran into his diet, and I’ve been on the hunt for great recipes which is how I found yours. They’re so unbelievably good!! They’re moist, flavourful, and not too sweet ❤️ Thanks for sharing your recipe – it’s about to become a staple in my life!
I just made these. They were Amazing!
Made these today, came out tasty and light. Going to enjoy for my breakfasts next weekend. Thank you for this recipe. Cheers