Growing up the idea of eating a bran muffin sounded hilarious. Now, I realize just how yummy they actually are, and this pumpkin bran muffins recipe is a favorite. I love how easy they are to make and how they are both super moist and packed with flavor. Pumpkin isn't just for the fall season, but is a year-round deliciousness that you will absolutely adore. Whole wheat flour, bran flakes, pumpkin, and the perfect combination of spices combine to create the ideal way to start your day.
Pumpkin Bran Muffin Recipe
Bran muffins are great for a healthier option for your menu. Whether you have these for breakfast or you save them for a nice sweet snack, you will love these. Pumpkin offers both moisture. The hint of spices are combined to make what is similar to a pumpkin pie spice, but even better. Using a combination of honey and molasses is a great choice for sweetening them while steering clear of refined sugars or sugar substitutes.
If muffins are something you enjoy making regularly, then you will love these. I also can recommend these whole wheat chocolate kale banana muffins, whole wheat butternut squash muffins, double chocolate blueberry bran muffins. All are loaded with flavor, super moist, and of course, healthier than those sugar-laden ones you've often seen in the grocery store.
Can I Freeze These for Later?
You sure can! When freezing muffins, I like to make sure they are cooled completely then popped into a Ziploc freezer storage bag that has been labeled and dated. This is ideal for laying on a freezer shelf to grab one or more out at a time for a fast on the go breakfast.
These are good for 3 months in the freezer. I have kept them longer, but prefer eating them within that 3 month time. For longer storage, you can use a Food Saver or vacuum sealing system to help them last for up to 6 months.
Can I Make These with White Flour Instead?
If you prefer white flour over whole wheat, you can definitely use that instead. While it won't have the nice flavor of whole grain, it will still be just as delicious. The only thing I would change is how you calculate the muffins if following one of the myWW plans. Some plans consider whole wheat products lower point. Typically this isn't an issue when using whole wheat flour, but I am always a fan of calculating when any changes are made.
What are the myWW Points for This Muffin?
The points for this muffin are for making these into 12 muffins. If you choose to make jumbo muffins or even mini muffins, you will need to recalculate the points accordingly. I love serving these with a piece of fruit and a cup of yogurt for breakfast, or by themselves for a snack. If you want a bit of extra protein, a spoon of peanut butter is a great addition spread over the muffin in place of butter.
- myWW Blue: 4
- myWW Green: 4
- myWW Purple: 4
- Points Plus: 3
- Whole wheat flour
- Baking soda
- Baking powder
- Unsweetened applesauce
- Plain nonfat yogurt
- Bran flakes
- Nonstick cooking spray
How to Make Pumpkin Bran Flakes
Preheat the oven to 400°F and spray a muffin pan with non-stick cooking spray or line with cupcake liners.
In a large bowl, double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg then set aside.
Beat together in a separate bowl, the pumpkin, molasses, honey, egg, applesauce, and yogurt until combined.
Gently stir the flour mixture into the liquid mixture until just moistened. Do not over mix.
Fill the muffin tins ¾ of the way full then sprinkle the top of each with a pinch of quick oats.
Cook for 18-20 minutes until cooked through and a toothpick inserted in the middle comes out clean.
Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 243mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 5g