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.
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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
Ingredients
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Ginger
- Cloves
- Allspice
- Nutmeg
- Pumpkin
- Molasses
- Honey
- Egg
- 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.
Easy Moist Pumpkin Bran Muffins Recipe
Ingredients
- 1 ½ cups Whole Wheat Flour 180g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon all spice
- 1 teaspoon nutmeg
- 1 15 oz can of pumpkin
- ¼ cup molasses 84 g
- 2 tablespoon honey 42g
- 1 egg
- 2 egg whites
- ¼ cup unsweetened applesauce
- ½ cup non-fat unflavored yogurt
- ¾ cup bran flakes
- Non-stick cooking spray
Instructions
- Preheat the oven to 400°F and spray a muffin pan with non-stick cooking spray or line with cupcake liners.Non-stick cooking spray
- In a large bowl, double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg then set aside.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon all spice, 1 teaspoon nutmeg, 1 ½ cups Whole Wheat Flour
- Beat together in a separate bowl, the pumpkin, molasses, honey, egg, applesauce, and yogurt until combined.1 15 oz can of pumpkin, ¼ cup molasses, 2 tablespoon honey, 1 egg, 2 egg whites, ¼ cup unsweetened applesauce, ½ cup non-fat unflavored yogurt, ¾ cup bran flakes
- 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.
Notes
- myWW Blue: 4
- myWW Green: 4
- myWW Purple: 4
- Points Plus: 3
Nutrition
JANET says
Just wondering where the bran flakes come into the recipe because it's not mentioned anywhere.
Barbara P says
The instructions do not say when to add the bran flakes?! Also, did you mean plain basic wheat bran, or a cold breakfast cereal that’s bran flakes, like Post cereal?
Kathy says
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?
Heidi says
Where does it say when to add bran flakes?
Kate says
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!!
http://kateneschke.com/protein-pumpkin-bran-muffins-with-walnuts-raisins/
Rosemary says
Just wanted to comment on the person who lived in Germany and suggest that perhaps brown sugar would work better than honey
Cris says
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.
Bridget says
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.
Karen says
Hello, does anybody know the points value of these muffins with the new pointsplus calculator?
Thank you
Judi says
Found this recipe as I searched for a pumpkin/bran muffin last week. Loved it! I posted it on my blog today.
Thanks.
Judi 🙂
roni says
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!
Jess says
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?
roni says
Awesome! Glad you took the idea and ran with it! 🙂
Sue says
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!
Michelle says
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!
-Michelle
sandra says
also Rosmary- i'm curious about your recipe- do you have nutrition facts for your muffins?
sandra says
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!!!
Rosemary says
Oops...forgot to instruct them to mix dry into wet...SORRY!
Rosemary says
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!
KC says
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!
Jenni says
Hey Roni! I made your muffins tonight and these muffins too: http://eclecticmelsky.blogspot.com/2008/02/best-pumpkin-muffins-ever.html : 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!!
Melanie says
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!
Melanie says
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!
Kelley says
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...
Teresa says
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!
Teresa says
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?
Meghan says
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.
arriba says
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!
dj says
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?
Dawn Marzano says
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.
Dawn
Carolyn says
Do you know how many points these are?
roni says
Good question! I think it's a bit more delicate. I'd try it, I'm sure it will be fine.
Sorry for the late response.
Liz says
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!
Jennifer says
The wheat bran was a nice addition. We love these muffins. THANKS!
Hana says
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! 🙂
roni says
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!!
D.Grimm says
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?
LisaRene says
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!
LisaRene says
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!
Donna says
I'll be looking for the chocolate muffin recipe!
Roni says
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.
Donna says
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!
roni says
YAY!! So glad they liked them!!!!!
Barb says
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!!
roni says
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!
Tawnya says
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.
roni says
Hi Barb! Nope, I mean wheat bran! lol :~) I added a link in the store for you...
https://greenlitebites.com/the-glb-store/
It's the first product. It's just the bran of the wheat, very high in fiber and nutritious!
Barb Del Duca says
Hi Roni, I would like to make these but am confused about the wheat bran. Do you mean wheat bran cereal? Thanks!