Pumpkin Bran Muffins

photo by mianbao

- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 3⁄4 cup whole wheat flour
- 1 1⁄3 cups wheat bran
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 3⁄4 cup canned pumpkin
- 1 cup skim milk
- 1⁄4 cup maple syrup
- 2 tablespoons vegetable oil (I use canola)
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange rind
- 1⁄2 cup raisins (I use golden sultanas)
directions
- Spray muffin pan (12 muffin size) with cooking spray.
- Combine dry ingredients in large bowl and mix well.
- In separate bowl, combine all remaining ingredients except raisins; blend well.
- Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
- Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
- Smooth top slightly.
- At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
- Cool on rack.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
Just pulled these out of the oven! The texture is very good and they smell so-o-o good. I got nervous about there being no eggs, so I put in 1/4 cup Eggbeaters. I prefer mine a little sweeter (personal preference) so will add some sugar next time. I used dried cranberries because they go so well with pumpkin and orange flavors. With the additions I will make these often! Thanks for the recipe. Carole in Orlando
-
These are very good. I found them nicely chewy, moist and flavorful. And I never put health concerns before flavor. They are also ridiculously easy to make, and will be made again at my house. I changed very little, trusting the recipe poster. I did omit the vanilla, because of personal preference, and used about 1/2 teaspoon of orange oil instead of orange zest. I used home-cooked kabocha pumpkin, rather than canned. I also used honey instead of maple syrup. Oh, and I added 1/4 teaspoon salt. I dusted the tops with cinnamon before putting them in the oven, and thought that was a nice touch. Thank you very much for posting this recipe that makes delicious muffins, that are good for you, too.
-
Very good. I made a few changes. I used fresh pumpkin puree (leftover baby food) and pureed pears instead of canned pumpkin. I used yoghurt instead of milk. Because the yoghurt was sweetened, I left out the syrup. I also used 1 c each of flour, oat bran, and oats, instead of the proportion stated. I soaked the raisins, and added 2 grated carrots. These were very good, as long as you are not expecting a sweet muffin! Perfect for my kids, who don't know any better ;)
-
I used Oat Bran instead of Wheat Bran and we loved them. DH likes Muffins that are heavy on the texture. I made them the day before Thanksgiving and the Pumpkin made them a special Thankgiving breakfast which was very helpful while I was already busy with other things for the day - this is a keeper for us. Thank you !
see 4 more reviews
Tweaks
-
These are very good. I found them nicely chewy, moist and flavorful. And I never put health concerns before flavor. They are also ridiculously easy to make, and will be made again at my house. I changed very little, trusting the recipe poster. I did omit the vanilla, because of personal preference, and used about 1/2 teaspoon of orange oil instead of orange zest. I used home-cooked kabocha pumpkin, rather than canned. I also used honey instead of maple syrup. Oh, and I added 1/4 teaspoon salt. I dusted the tops with cinnamon before putting them in the oven, and thought that was a nice touch. Thank you very much for posting this recipe that makes delicious muffins, that are good for you, too.
-
Very good. I made a few changes. I used fresh pumpkin puree (leftover baby food) and pureed pears instead of canned pumpkin. I used yoghurt instead of milk. Because the yoghurt was sweetened, I left out the syrup. I also used 1 c each of flour, oat bran, and oats, instead of the proportion stated. I soaked the raisins, and added 2 grated carrots. These were very good, as long as you are not expecting a sweet muffin! Perfect for my kids, who don't know any better ;)
-
I used Oat Bran instead of Wheat Bran and we loved them. DH likes Muffins that are heavy on the texture. I made them the day before Thanksgiving and the Pumpkin made them a special Thankgiving breakfast which was very helpful while I was already busy with other things for the day - this is a keeper for us. Thank you !