These are another muffin I made while questing to find healthier muffins to send with my son to school. We all love pumpkin muffins in this house, our favorites ones being the Ultimate Pumpkin Muffins recipe that we have enjoyed for years now. Since there was no way I was going to screw around with what is a perfect recipe, I decided to take bran muffins in a different direction.
And once again, they are a heartier breakfast muffin, rather than a light, sweet treat muffin.
- 1/2 cup of oil
- 3/4 cup of brown sugar
- 1 cup of pumpkin
- 1/4 cup of water
- 2 tablespoons of molasses
- 2 eggs
- 1 1/2 cups of whole wheat flour
- 1/2 cup of bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup of raisins
Kick the tires and light the fires to 350 degrees.
Take all the dry ingredients except the bran, and whisk together in a bowl.
In another bowl combine the oil, sugar, molasses, pumpkin and eggs.
Add the bran into the wet mixture, combine and then let sit for 5 minutes.
Add in your raisins (which can be plumped in the microwave by boiling them in water).
Add the dry ingredients and mix until they are just combined together, if you over-mix pumpkin, you get muffins that are rubbery and bounce. They might be fun, but they don’t taste that good.
Fill the muffin tins about 3/4 of the way, then bake for 15-20 minutes at 350 degrees until the tops bounce back when pushed gently.
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Pumpkin Bran Muffins
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 1/2 cup oil
- 3/4 cup brown sugar
- 1 cup pumpkin
- 1/4 cup water
- 2 tablespoons molasses
- 2 eggs
- 1 1/2 cups whole wheat flour
- 1/2 cup bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 cup raisins
- Kick the tires and light the fires to 350 degrees.
- Take all the dry ingredients except the bran, and whisk together in a bowl.
- In another bowl combine the oil, sugar, molasses, pumpkin and eggs.
- Add the bran into the wet mixture, combine and then let sit for 5 minutes.
- Add in your raisins (which can be plumped in the microwave by boiling them in water).
- Add the dry ingredients and mix until they are just combined together, if you over-mix pumpkin, you get muffins that are rubbery and bounce.
- Fill the muffin tins about 3/4 of the way, then bake for 15-20 minutes at 350 degrees until the tops bounce back when pushed gently.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I have made these muffins a bunch of times now and I LLVOE them!! I have modified the recipe heavily to my own taste, but its delicious as is as well!
After many alternations, my modified version is as follows:
1c whole wheat, 1/2 cup white because it makes it a bit less dense
I do about 1c of crushed raisin bran and then enough almond milk to soak it to be soft instead of water
I cut sugar down to 1/2 c
instead of raisins I do a combo of craisins, walnuts and pumpkin seeds. There are a few raisins in the bran too
I cut the oil in half and then did 1/4c apple sauce
I add vanilla and salt cause I don’t think I can not lol
Instead of eggs I use flax eggs to get the omegas
I also bake for 24 minutes, I guess because they’re a bit wetter.
As I said, the recipe as is, is amazing, but these modification just make it to my tastes.
Thanks for a great recipe!
Do you think this pumpkin bran recipe could be used for 6 week muffins?
Yum! I have a great whole wheat recipe and use apple sauce instead of oil for a healthier alternative. Delicious! I’ll have to give your bran muffins a try! 🙂
Wow, those look and sound delicious! I recently tried your ultimate pumpkin muffins, and they were so great they replaced my previous go-to pumpkin muffin recipe! Yum! I love the idea of adding pumpkin to bran muffins, which boosts their flavor and nutrients. Win win! Can’t wait to try these. 🙂 Thanks!