Breakfast/ Healthy Eating/ Kid Friendly/ Nut Free/ Snacks and Appetizers/ Vegetarian

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.

Pumpkin Spice Bran Muffins - Domestic Dreamboat #healthyeating #pumpkinspice

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.

Pumpkin Spice Bran Muffins - Domestic Dreamboat #healthyeating #pumpkinspice

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.

I added raisins this time, but often I don’t and they’re great both ways. 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 Spice Bran Muffins - Domestic Dreamboat #healthyeating #pumpkinspice

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 Spice Bran Muffin Nutrition Notes:

The above nutrition information does not include the addition of raisins. If you are using raisins, or any other dried fruit, the sugar content will increase.

Want more Pumpkin Spice?

Pumpkin Spice Oatmeal
Pumpkin Spice Oatmeal
Pumpkin Spice Bran Muffins
4.34 from 15 votes
Pin for later
Print Recipe

Pumpkin Bran Muffins

Healthy bran muffins with pumpkin to keep them moist and loaded with the flavors of fall thanks to the addition of lots of flavorful spices.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12
Calories: 160kcal


  • 1 cup whole wheat flour
  • 3/4 cup wheat bran
  • 3/4 cup 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
  • 1/8 teaspoon freshly grated nutmeg (or ground nutmeg)
  • 1 cup fresh or canned pumpkin puree
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1/4 cup canola oil
  • 1/4 cup raisins (optional)


  • Heat oven to 400°F. Lightly grease a 12 cup muffin tin.
  • Whisk together flour, bran, sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a large bowl. Set aside.
  • In a medium bowl, whisk together pumpkin, eggs, buttermilk and oil.
  • Gently stir pumpkin mixture into flour mixture until just combined (it’s okay if some lumps remain) and fold in 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.


Calories: 160kcal
Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
Pumpkin bran muffin nutrition facts

Want more muffin recipes?

Double chocolate zucchini muffins in a muffin pan.
Double Chocolate Zucchini Muffins

Dried Cranberry Muffins with Pecans and Sweet Potatoes
Cranberry Muffins with Sweet Potato and Pecans

pumpkin spice bran muffins in pan

You Might Also Like


  • Reply
    [email protected]'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
    September 30, 2019 at 9:04 PM

    4 stars
    Thank you for sharing this very tasty recipe.

  • Reply
    October 8, 2019 at 12:10 PM

    Do you add ginger & nutmeg with the dry ingredients???

    • Reply
      October 8, 2019 at 1:15 PM

      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 🙂

  • Reply
    Lisa Scheffert
    March 8, 2020 at 3:14 PM

    5 stars
    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.

  • Reply
    June 21, 2020 at 5:07 PM

    5 stars
    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.

  • Reply
    September 29, 2020 at 3:18 PM

    4 stars
    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!

  • Reply
    November 8, 2020 at 9:34 PM

    5 stars
    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!

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.