Healthy Pumpkin Bran Muffins
Its hard not to like Muffins. I especially dig the types which are healthy and low fat yet don't feel like one. For some reason, low fat baked goods seem to have such a bland and earthy taste sometimes that it completely throws me off! I mean, wanting to make people eat healthy should be encouraged isn't it? Why make it this way then? A friend of mine recently told me if it was not for "such" health foods how would the 'market' make us buy all those 'diet pills' and god knows what else! Valid point there :) With all this technology and the rapid advancement that Man seems to be making, one would assume that we are getting stronger - only that it does not seem to work that way!
Healthy Pumpkin Bran Muffins
You might be wondering why all this fuss for something as simple as a muffin :). Rightfully so - lets go into enjoying the muffins shall we? It was great that I made Pumpkin Puree at home and feeling mighty pleased about it. But had to use them didn't I ;). After the Spiced Pumpkin Bread, I made these bran muffins. I love adding bran to my baked goods not only because they are healthy, but they give this spongy texture to the baked goods also making them delightfully chewy. It helps to fill me up and also stops my hand from reaching out to that inviting chips packet in my pantry shelf during those dreaded evening hours. Healthy Pumpkin Bran Muffins The egg whites provide the protein without the fat (avoid the yellow - lets say NO to cholesterol!), bran - more protein, fiber and iron (actually 1 cup of wheat bran satisfies 99% of the recommended daily amount of these nutrients!), buttermilk - provides calcium, and finally - molasses and raisins together provide Iron and that much needed evening time sugar high ;). Where is the vegetable? Of course there is Pumpkin in it too (duh!) I love this recipe from cookbook author Diana Shaw and I have not changed anything from her recipe. I like it as it is! It may not win a beauty contest - but one bite into its crusty surface and the tender chewiness of the center hits you - you know it just won the 'foods that our bodies love' contest!
  • Cook time:
  • Prep time:
  • Yields: Makes around 12 large muffins
Ingredients
  • 1 cup pumpkin puree (no pumpkin? try sweet potato puree instead)
  • 1 cup wheat bran
  • 3 large egg whites
  • 3/4 cup buttermilk (low fat yogurt/fat free buttermilk work too)
  • 1/3 cup molasses
  • 1/3 cup brown sugar (or granulated sugar)
  • 1-1/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup raisins
Method
1. Preheat your oven to 400F. In a large bowl, combine the puree along with bran, egg whites, buttermilk,molasses and the sugar.
2. Give it a good stir until smooth and without any lumps.
3. In another add the flour, baking powder,baking soda, cinnamon and the ginger.
4. Slowly stir in the dry ingredients into the wet, very gently mixing it. Don't over beat the mixture.
5. Fold in the raisins.
6. Fill the cups of muffin tins 2/3rds full. If yours is not a non stick type, line the cups with baking cups and grease them lightly.
7. Bake the muffins in the oven for 20-30 minutes or until a skewer inserted in the center of a muffin comes out clean.
Cool them on a wire rack for about 10 minutes and enjoy! Healthy Pumpkin Bran Muffins

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2 Member Reviews

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By Laurie on Oct 14, 2012

I mostly followed the recipe but I made a few changes. I used whole wheat white flour, low fat vanilla yogurt instead of buttermilk, and increased all the spices. I used a VERY heaping teaspoon of cinnamon, just over a teaspoon of ginger, and then threw in just under a teaspoon of pumpkin pie spice. I also put 5 cinnamon chips on the top of each muffin just before baking.

I had some batter left after filling the muffin cups, so I made a mini loaf too. Next time I'll try to just top up the muffins as they didn't puff up/rise as much as I'd hoped. Still, they were pretty full.

They turned out great!

I blogged them too.

By Lina on Jun 21, 2010

I made a lot of changes to make the muffins healthier and lighter-

"I added cloves, nutmeg, chopped fresh ginger and extra cinnamon to make up for the ground powdered ginger I did not have. I used 1 cup ww flour, and 1/2 cup ww pastry flour. I then changed the oil to applesauce to save calories. I also used blackstrap molasses for the extra calcium, magnesium, and iron. However, to make up for its bitter taste, I used 1/2 cups of granulated white sugar. Instead of buttermilk, I took 3//4 cups of unsweetened vanilla almond milk and mixed in 1 tablespoon of white vinegar. Finally, I reduced the raisins to 3/4 or a cup. I got 11 LARGE muffins(1/2 cups batter each), with only 165 calories per muffin~! Now I’m gonna go try and calculate the fiber, protein, and nutritional content."

They still came out nice and moist, not to mention that they smelled nice even before they went into the oven~~

I bet the original recipe is to DIE for, not to mention that it'd probably look prettier; I recommend that you try this recipe.\"yes\"

24 Comments

By Dianna on Nov 19, 2014

Thank you so much for this recipe!! I am OBSESSED with bran, pumpkin and molasses together this year....(if you have a recipe that makes breakfast bars using these ingredients I'd love to see it!!)

By Kristie on Jan 11, 2014

Just made these! Reduced the molasses, subbed ground oats for the whole wheat, added a few sugar free choc chips instead of raisins, and sweetened with stevia-no sugar! Oh and used 0% greek yogurt instead of buttermilk. Added a little water for consistency. YUM! thanks :-P oh and lots of extra spices!! ;)

Ah, you owe your thanks to your creativity. You made it wayyy yummier from the sound of it :) --DK

By Alia on Dec 17, 2013

These muffins were great! The only changes I made were adding some extra spice, pepitas to top and a splash of coconut oil to the batter. I'd recommend underbaking them a bit too (closer to the 20 minute suggestion) to keep them moist since there is little to no fat in the batter.

By Ri on Nov 27, 2013

Loved these! Tried them to the recipe the first time but switched out the raisins for some dark chocolate, they turned out beautifully. I've recently gone gluten and wheat-free, so I tried them again, switching out the wheat bran for almond meal and the flour for store-bought wheat free flour, as well as chocolate for raisins. Had to add a little more buttermilk and they turned out amazing! Might have to try using almond milk in place of buttermilk next time :)

By Laura on Oct 5, 2013

Love these! I used finely chopped Granny Smith apple instead of raisins and they are fantastic!

By – Baking Adventures on Aug 30, 2013

[...] SPICED PUMPKIN BRAN MUFFINS RECIPE (original) [...]

By Jen on Aug 30, 2013

Just read over the instructions and couldn't help but notice that in the picture those raisins don't look like the raisins I normally see/eat, what kind of raisins are they?

These are golden raisins, they are yellow and these I buy from my local Indian stores. --DK

By Charlotte Mee on Dec 3, 2012

Love this recipe. I added a blob of cream cheese sunk in the middle of each muffin and covered over with more muffin mix, delicious surprise in the middle. My children love these.

By Pauline on Oct 30, 2012

Very good muffin, healthy and tastey. I also used part oat bran for the wheat bran and added raw hulled pumpkin seeds. This will become a favorite in our house!

By Spiced Banana Bran Mini Loaves | One Small Vegan on Jul 23, 2012

[...] this recipe actually started out as these Pumpkin Bran Muffins from Chef In You. While Chef in You is mostly a vegetarian blog they do have quite a few vegan [...]

By tanya on Mar 23, 2012

may i know the calories per muffin pleas.. i will appreciated a lot :) :wink:

By Muffins de centeno con calabaza | CUPCAKES, FROSTING Y BUTTERCREAM. DECORACIÓN Y RECETAS DE CUPCAKES on Mar 14, 2012

[...] Receta basada en esta de Chef in You [...]

By Jo on Sep 11, 2011

:-D delicious! no sugar needs to be added if you buy pumpkin pie filling and use that instead

By Jo on Oct 18, 2010

Very yummy - had to leave out the raisins b/c of family's preferences, but the muffins have suited my pregnancy pumpkin cravings just fine.

By viji on Sep 22, 2010

Hi, I dint have wheat bran. Can i substitute it with Oats or Flax seed?

By Lina on Jun 21, 2010

I added cloves, nutmeg, chopped fresh ginger and extra cinnamon to make up for the ground powdered ginger I did not have. I used 1 cup ww flour, and 1/2 cup ww pastry flour. I then changed the oil to applesauce to save calories. I also used blackstrap molasses for the extra calcium, magnesium, and iron. However, to make up for its bitter taste, I used 1/2 cups of granulated white sugar. Instead of buttermilk, I took 3//4 cups of unsweetened vanilla almond milk and mixed in 1 tablespoon of white vinegar. Finally, I reduced the raisins to 3/4 or a cup. I got 11 LARGE muffins(1/2 cups batter each), with only 165 calories per muffin~! Now I'm gonna go try and calculate the fiber, protein, and nutritional content. Your recipe has inspired me. >:P

By mishmashchina on Mar 14, 2010

Do you have the nutritional info on these muffins as I am a Weight Watchers gal and would love to figure out how many pts these have. Thanks

By mona on Nov 10, 2009

wowwwwwwwwwwwwwwwwww i like chocolate maffin

By ruby on Oct 24, 2009

Interesting idea to prepare for my Halloween house guest

By bindiya on Oct 23, 2009

Hey this looks really yummy! :-P

By pria on Oct 23, 2009

hi, recently got to see your blog, and i must say, i just love the way you show things step by step. i am sure to visit this place often :) Muffins looking great

Thank you Priya. Appreciate it :)

By Anu on Oct 23, 2009

Perfect for the halloween season! Looks delicious! :-P

By Divya Vikram on Oct 23, 2009

Dhiv, these muffins look adorable! Beautifully risen.. Do check out my post today! Inspired by your wheatberry soup!!

Divs! You just made my day with your words in your post :) Thank you -- DK

By Priya on Oct 23, 2009

Such a lip smacking pumpking muffins..looks yum!