Chocolate Chip Pumpkin Bran Muffins

Submitted by Chef #344023

"A healthy muffin that entices even the pickiest eaters! You can easily substitute blueberries or cranberries for the chocolate chips or omit them altogether."

 

• Ready In: 45mins
• Ingredients: 15
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 1⁄3 cups natural bran
• 1 cup milk
• 3⁄4 cup pumpkin
• 2 eggs
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 3⁄4 cup whole wheat flour
• 1 cup quick oats
• 1⁄2 cup brown sugar
• 1 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup chocolate chips (optional)

directions

1. Combine natural bran and milk in a separate bowl and let stand 3-5 minutes.
2. Combine dry ingredients in a large bowl and mix well.
3. Add pumpkin, eggs, oil and vanilla to bran and milk mixture.
4. Add the wet ingredients to the dry ingredients and fold until moist. The batter will be thick.
5. Spoon into greased or papered muffin tins, and bake @ 400F for 20-25 minutes.

Reviews

[Allymom]

I absolutely love this recipe!!! The flavor of the muffin is a bit on the bland side, but with the chocolate chips added, it's perfect! I do not have any muffin tins at this time (I threw ours away before our last move since they were getting yucky), so I just made it in an 8 x 8 pan. Turned out so great! I immediately made a second batch after finishing off the first one. The great thing was that a small bit would cure my sweet tooth after a meal and it was practically guilt free, since it is so healthy! I would recommend to never leave out the chocolate chips unless you really hate chocolate! It adds a great dimension to this muffin. The only thing I would definitely change (after making this MANY times) is to add 1 teaspoon of salt. It changes the flavor for the better quite dramatically. I don't like it nearly as much without the salt. Thank you so much for this recipe!

 

[zoo66]

These are quite good....my kids had no idea they were eating bran muffins! I did use the entire 14 oz can of pumpkin that I had because I didn't want any of it left over. I doubled the cinnamon and subbed 1/2 tsp of pumpkin pie spice for the cloves and nutmeg. All in all, pretty good. I will make these again.