Spiced Pumpkin Bran Muffins

By DK on Oct 23, 2009
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!
Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Yield: Makes around 12 large muffins
  • 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
Preheat your oven to 400F. In a large bowl, combine the puree along with bran, egg whites, buttermilk,molasses and the sugar.
Healthy Pumpkin Bran Muffin Recipe
Give it a good stir until smooth and without any lumps.
Healthy Pumpkin Bran Muffin Recipe
In another add the flour, baking powder,baking soda, cinnamon and the ginger.
Healthy Pumpkin Bran Muffin Recipe
Slowly stir in the dry ingredients into the wet, very gently mixing it. Don't over beat the mixture.
Healthy Pumpkin Bran Muffin Recipe
Fold in the raisins.
Healthy Pumpkin Bran Muffin Recipe
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.
Healthy Pumpkin Bran Muffin Recipe
Bake the muffins in the oven for 20-30 minutes or until a skewer inserted in the center of a muffin comes out clean.
Healthy Pumpkin Bran Muffin Recipe
Cool them on a wire rack for about 10 minutes and enjoy! Healthy Pumpkin Bran Muffins
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2 members have made this recipe!
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24 Responses to “Spiced Pumpkin Bran Muffins”
  1. Dianna

    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!!)

  2. Kristie

    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

  3. 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.

  4. Ri

    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 :)

  5. Laura

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

  6. Jen

    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

  7. 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.

  8. Pauline

    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!

  9. tanya

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

  10. Jo

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

  11. 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.

  12. viji

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

  13. Lina

    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

  14. mishmashchina

    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.


  15. wowwwwwwwwwwwwwwwwww
    i like chocolate maffin

  16. ruby

    Interesting idea to prepare for my Halloween house guest

  17. bindiya

    Hey this looks really yummy! :-P

  18. 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 :)

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

  20. 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

  21. Such a lip smacking pumpking muffins..looks yum!

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