Moist Pumpkin Bran Muffins

I’m traveling for Thanksgiving but I just had to make SOMETHING before I left. I’ve been experimenting with pumpkin muffins and thought they’d make a good breakfast treat for Thanksgiving morning.

These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins. Moist Pumpkin Bran Muffins

  • 1 ½ cups Whole Wheat Flour (180g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp all spice
  • 1 tsp nutmeg
  • 1 15oz can of pumpkin
  • ¼ cup molasses (84 g)
  • 2 tbsp honey (42g)
  • 1 egg
  • 2 egg whites
  • ¼ cup unsweetened applesauce
  • ½ cup non-fat unflavored yogurt
  • ¾ cup Wheat Bran (45g) (available in the store
  • Non-stick cooking spray

Preheat the oven to 400 degrees.

Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.

In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.

Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!

Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.

Moist Pumpkin Bran Muffins RyanMoist Pumpkin Bran Muffins Ryan 2

As you can see, the toddler was waiting so patiently for them to cool. Then he started blowing on them to help the process. He scarfed down 1 in about 30 seconds!

Hope you like them, Happy Thanksgiving!!!

Approx Nutritional Information per serving
Servings Amt per Serving
12 1 muffin
Calories Fat Fiber WWPs
125 1g 5g old: 2 new: 3
Sugar Sat Fat Carbs Protein
10g 0g 28g 4g
Posted in: 2 WWP, 3 WWPP, Breakfast Ideas, Dessert Ideas, Food Photos, Muffins Ideas, Toddler Approved
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48 Comments and 0 Replies

  1. Tawnya

    I also made pumpkin muffins, but much simpler. Just mix one can of pumpkin with a spice cake mix. I think they are like 2 pts. a piece.

  2. roni

    Tawnya – I do the same thing! Sometimes I like to start from scratch and try a 100% whole wheat idea. It’s a challenge for me, and I LOVE a challenge!

  3. Barb

    I made these last night and they are were so good. My kids could not believe they did not have any sugar in them!! Thanks for all your great recipes Roni!!

  4. Donna

    Two ideas to consider – a flour mix of white/wheat/wheat germ (equally divided) or to keep it all whole grain, 1.25 c. of wheat flour and .25 c. of wheat germ. Just to mix it up a bit and add a little extra nutrition from the wheat germ. (I’ve been using that more and more in my baking recipes–also use it to coat chicken and fish–like shake and bake!) Kids really like the flavor.

    Also was thinking vanilla non fat yogurt in this recipe might add another flavor dimension–thoughts?

    Love your recipes by the way–whole grain pancakes are a hit in my house! My 8 year old devours them! Go Roni!

  5. Roni

    Donna- I never tried wheat germ. I’ll add it to my lost of things to do! ;~) I can’t believe how many good ideas I’ve gotten from the site already!

    vanilla non fat yogurt may be interesting. I’m working on a chocolate muffin, maybe I’ll try that!!!

    I’m so glad they like the pancakes!!!

    Thanks for commenting and visiting.

  6. LisaRene

    I’m excited! You have a very good looking pumpkin muffin recipe that uses the WHOLE can of pumpkin! Most recipes only call for 1 cup pumpkin which drives me crazy because A) a pumpkin muffin should have a lot of pumpkin in it an B) you have to use up the remaining pumpkin in the can. I’m a lacto-vegetarian so I will sub something for the eggs but otherwise follow your recipe exactly. It will be interesting to see if I get the nice dome shape that yours have when I omit the eggs. I do believe I will whip up a batch for lunch today!

    Found your blog via The Leftover Queen forum. Good luck in the joust!

  7. LisaRene

    I did indeed make a batch for lunch. That might sound like a strange thing to eat for lunch but I consider this to be a “meal muffin”, nice and healthy and full of good ingredients.

    They had a much better texture then the previous ones I have made utilizing the whole can of pumpkin. Wheat bran is a great addition and really helps to keep the calories low. Molasses as a sweetener is always a winner!

  8. D.Grimm

    I love Vitalicious! I use the Banana Muffin Mix more as a plain base as the banana flavor isn’t too strong. My kids love Lemon Poppyseed Muffins and I tried Lemon Extract and Lemon Juice but just can’t get a strong enough lemon flavor – any suggestions?

  9. roni

    I would increase the lemon extract, maybe on lemon zest?? I’ll try my hand at some lemon poppyseed muffin next! I also love them!

    Thanks for the idea!!

  10. Hana

    I have been watching your site for some time now and finally have started to try your recipes! They always look so good, I couldn’t hold back any longer.

    This Saturday morning I got up and made these instead of making the “big weekend breakfast” (aka eggs, bacon & potatoes) my boyfriend loves. We both liked these muffins a lot and they were really filling. We each only had one – I expected him to have at least two – and we were full for hours. They are indeed moist and delicious, although next time I make them I will add some more molasses and honey, as I just eye-balled it and they could have used a little more.

    Great recipe, thank you so much for your new Green Lite Bites site, I am going to try more! :)

  11. Liz

    I’ve been thinking about trying this recipe this weekend, but I only have oat bran in my pantry. I’m a little uneducated on the differences–do you think that substituting oat bran would work?

    Also, I LOVE your site. I made the quinoa & taco turkey stew this last week and it was so great!

  12. Dawn Marzano

    I tried these last week and loved them. I shared the recipe with my mom and she made them and loved them. They are a great size for only 2 points. I was looking at the other muffins on your website and they all have similiar ingredients. That is so helpful with the shopping. Also, I have made several of your recipes in the last week and a half. I am so impressed. I just stumbled on this website. Thank you for sharing your recipes and suggestions.


  13. dj

    Found your site looking for a healthy lemon muffin recipe that uses whole wheat. I like simple recipes that use common ingredients, that are staples in my cupboard. Definitely going to try your lemon, banana, and pumpkin muffin recipes.

    I love Bob’s Red Mill and Hodgson Mill for no aluminum baking powder, baking soda, oats, flour, flax. They are carried in regular grocery stores. I usually make it a policy not to buy packaged mixes because they contain unhealthy ingredients like partially hydrogenated fats, corn syrup, dyes. But I made an exception with Bob’s Red Mill whole grain chocolate and lemon poppy seed cake mixes. When you want something quick, and your short on time, they are nice alternative.

    Not all whole wheat flour (wwf) is the same. I’ve looked at the ingredient list for wwf and then the nutritional value, and some have more protein and fiber than others. There is nothing on the packaging that explains the difference. I usually buy the one with the highest content, assuming I’m getting more bran and germ. Have you run across this?

  14. arriba

    I made these wonderful muffins this am and we loved them. I added some whole cranberries I had frozen which was a great addition. I agree with the poster above who appreciated your recipe using the entire can of pumpkin–I just hate having a little leftover. I never seem to bother to find a use for it and throw it away which I hate! Now all I have left to use is applesauce!

  15. Meghan

    Ok..So I have been making a ton of recipes of yours this week!
    I made these the other day.I didn’t have molasses so I used honey instead. I was worried that they wouldn’t be as sweet…but they were yummy nonetheless!

    I also used a homemade plain yogurt (instead of the traditional store bought containers- I am struggling with the whole sugar/artificial sweetner thing!). I was wondering if you have ever experimented with this? I still consider myself a novice at the whole yogurt making thing but would be interested to hear if you have tips?

    I really appreciate the whole-grain recipes! Labels can be very deceiving and confusing in the “whole” grains department, its nice to be able to make it myself.

  16. Teresa

    I’m also curious if oat bran can be substituted for wheat bran, as I have that in my pantry, but couldn’t find wheat bran at the grocery store this morning. Would points remain the same?

  17. Teresa

    In looking up nutritional information for oat and wheat bran, I do think there’s a big difference. Oat bran is much higher in fat and calories, so to substitute it for the wheat bran would alter Points. I found wheat bran today at WinCo in bulk for only 35 cents a pound. Gotta love bulk! Looking forward to making these muffins tomorrow!

  18. Kelley

    I made this yesterday and they were good – but I think too much cloves. I would probably cut all the spice in half or just use pumpkin pie spice. Still very good though – but I would cut in half all the hard stuff (i.e. cloves, allspice). Loving these recipes…

  19. Melanie

    Hey Roni!

    I just made these muffins — they’re GREAT! I do agree with the previous poster though, about the spice mixture — 1 whole teaspoon of Nutmeg is a bit much for me, so I’ll reduce it by half. I also added some raisins, since I had them on hand. YUM!

    YOU. ROCK. Keep up the great work and ispiration!

  20. Melanie

    Hey Roni, Melanie again :-)

    Quick question for ya — I absolutely LOVE these muffins, but my hubby doesn’t like pumpkin….. I was wondering if there was any way to make these, but with an apple flavor instead… if I swapped out the pumpkin for a finely chopped apple, and bumped up the applesauce a touch, do you think that would work for this recipe? Hmmm….. I’m a pretty novice baker, and would love to know your thoughts!

    Thanks again!

  21. Jenni

    Hey Roni! I made your muffins tonight and these muffins too: link to : changing her recipe to half the sugar… applesauce instead of oil… and egg whites instead of whole egg.
    Although I thought both were good(!) I like the sweetness of “elcleticmelskys” – they are sweeter but no more calories that I caught (and checked on nutrition data) (with the revised recipe). Just fyi in case you are wanting to try another type of yummy pumpkin muffins! Also, I like using a little white sugar instead of more honey/molasses because it is cheaper!!

  22. KC

    Oh these are so good! Used stevia powder instead of the honey/molasses, added 1/3 cup cranberries and more applesauce (no yogurt used). They make big muffins and are soooo good for breakfast. They taste really great with muscadine jelly…it brings out the spicyness in the muffin! I love adding the wheat bran, it makes it that much healthier! I might add a banana next time to increase the moisture!

  23. Rosemary

    I didn’t read all the comments but have a similar muffin recipe that I make almost weekly – 2 pts each.
    1 1/2 c all bran cereal (I use just plain bran)
    1 c water & 1/4 c buttermilk powder OR
    1 c skim milk & 1 tsp vinegar (I actually use buttermilk or yogurt)
    1/2 can pumpkin (freeze the other half in a baggie for next time you make them)
    1/3 c molasses (I didnt like the flavor of that so much so I dropped it off and added raisins in, different but very good)
    1 egg
    1/3 c br sugar sweetener
    1/2 tsp salt
    1/2 tsp ginger & cloves
    3/4 c whole wheat flour
    1/2 c flour
    1 1/2 tsp b. powder & 1/2 tsp b. soda

    Mix bran with milk variation you are using, add pumpkin and egg. Stir well and let sit for 15 minutes. In another bowl mix dry ingredients til just mixed. Divide into 12 muffin pan sprayed with non stick spray. Bake 350 15-20 min. Awesome – I keep them in a bag in the freezer and take out three each day to take to work for myself and my two weight watcher buddies…great way to get through the morning or have a sweet afternoon snack!

  24. sandra

    i cut this recipe in half just to try. Instead of wheat bran, i ground up some fiber one cereal; no clue if its anything alike, but i have no wheat bran. I actually got 8 muffins rather than 6, so mine were only 90 cals!! they were delicious i love your site!!!

  25. Michelle

    Just made these…the house smells divine! Can’t wait to try one myself and on the kids. I sure do appreciate your healthy, yummy recipes!!! Thanks a ton!

  26. Sue

    Just made these but changed them to Apple-Pumpkin! Instead of 15 oz. of pumpkin I used 1 cup of fresh made pumpkin puree plus 1/2 cup small fresh apple slices. I also increased the applesauce to 1/2 cup (I sliced a fresh gala apple and microwaved it for about 2-3 mins. and then mashed it) And I omitted the ginger, cloves & allspice so as not to overpower the apple flavor. They turned out great!! I love the pumpkin muffins just as the original recipe is written. But I had both pumpkin and apples left over so I combined them to fill out a batch!

  27. Jess

    Okay, so I live in Saudi Arabia and canned pumpkin is harder to find. I did find canned pumpkin pie mix and tried to make them anyway. The mix is already quite sweet, so I left out the molasses, honey and apple sauce and kept everything else the same. They are still tasty, but ended up dense and chewy. I tried leaving them the oven longer with no avail. I am not the most “seasoned” baker, so perhaps I altered the recipe too much and the proportions of wet to dry caused this? Any advice?

  28. roni

    Usually dense means you overmixed. When you mix those wet and dry ingredients together mix just enough to get them combined and then stop. It’s ok it you still see some flour here and there. Hope that helps!

  29. Bridget

    Roni I ♥ you….these are awesome! I was like your little guy waiting for them to cool. I used 2 eggs (for the 1 egg & 2 egg whites) added 1/2 cup raisins & 1/2 cup ground flax for extra fibre & omega. Turned out delicious & so moist.

  30. Cris

    Hi. We live in Germany for a couple of years. I could not find molasses, so I used honey instead, but the muffins are not sweet enough. I like the recipe because it calls for bran, which my kids needs, but next time I will skip the ginger and the allspice. I think some of these spices clash; when I tasted the first muffin, one of the spices ( not sure which one) was much stronger than all others. Just my two cents thoughts on this recipe. Thanks.

  31. Rosemary

    Just wanted to comment on the person who lived in Germany and suggest that perhaps brown sugar would work better than honey

  32. Kate

    LOVE your recipe!! I used it to make muffins last night with my freshly roasted pumpkin, and changed the recipe a little for some added protien and threw in some raisins and walnuts. They turned out AWESOME! Thanks for such a great recipe to use!!

    link to

  33. Kathy

    I am going to try 100% shredded wheat instead of all bran, 6 g fiber 0 sugar, I think I might try dried cranberries. Has anyone used rhubarb in their muffins?

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