Pumpkin Bran Muffins

Name: Pumpkin Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving
Ingredients: 1 ½ cups oat bran; ½ cup all-purpose flour; ½ cup coconut sugar; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; ½ teaspoon sea salt; ¼ teaspoon ground nutmeg; 2 flax eggs; 1 cup canned pumpkin or homemade pumpkin puree; ½ cup unsweetened almond milk; 2 Tablespoons melted coconut oil or avocado oil; 1 teaspoon vanilla extract; ½ cup raisins or dried cranberries + more for topping; Pepitas

User Reviews

4.6

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10
Calories
164 kcal
Course
Breakfast
Cuisine
American

Pumpkin Bran Muffins

Odette Barnes

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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!

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Ingredients

Servings

1 ½ cups oat bran
½ cup all-purpose flour
½ cup coconut sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon sea salt
¼ teaspoon ground nutmeg
2 flax eggs
1 cup canned pumpkin or homemade pumpkin puree
½ cup unsweetened almond milk
2 Tablespoons melted coconut oil or avocado oil
1 teaspoon vanilla extract
½ cup raisins or dried cranberries + more for topping
Pepitas optional

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Instructions

Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.
In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.
In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.
Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.
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.
Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.
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.

Notes

Taste of Home
Flax eggs: You can use 2 eggs in place of the flax eggs if you're not worried about the muffins being vegan or egg-free.
Adapted from Taste of Home.

Nutrition Information

Show Details

Serving 1muffin Calories 164kcal (8%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 228mg (10%) Fiber 4g (16%) Sugar 16g (32%)