Best 10 Bran Pumpkin Muffins Recipes

PUMPKIN OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

PUMPKIN-OAT BRAN MUFFINS

Steps:

• Combine first six ingredients in a large bowl; stir well.
• Make a well in center of mixture.
• Combine pumpkin and next three ingredients; stir well.
• Add to dry ingredients, stirring just until moistened.
• Spoon into muffin pans coated with cooking spray, filling ¾ full.
• Bake at 425 degrees for 20 minutes.
• Remove from pans immediately; serve warm or at room temperature.
• Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
• Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
• Substitute apple pie spice for pumpkin pie spice.
• Add 1 Tsp ground cinnamon to dry ingredients.

HEALTHY PUMPKIN-BRAN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with cooking spray or line with paper liners.
• Combine oat bran, flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt in a bowl and mix thoroughly.
• Combine milk, molasses, egg, vegetable oil, and vanilla extract in a separate bowl and mix well. Stir into dry ingredients until just moistened. Add pumpkin puree and mix just enough to evenly distribute; do not overstir.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

PUMPKIN OAT BRAN BREAD OR MUFFINS

Steps:

• Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
• Make a well in the center of the mix.
• Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
• Stir in chopped nuts and raisins.
• Spray muffin tray with cooking spray and pour in batter.
• Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
• This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.

SUGAR-FREE WHOLE WHEAT PUMPKIN BRAN MUFFINS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
• Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.
• Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.
• Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Steps:

• Preheat oven to 350, and prepare two medium size muffin pans.
• Mix the first 10 ingredients in a large bowl.
• Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
• In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
• Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
• Fill muffin cups with a scant 1/4 C of batter.
• Bake for 15-18 minutes.
• Cool in muffin pan for 5 minutes.
• Remove muffins to a wire rack, and cool completely.
• Package 4 or 5 in quart size Ziplock.
• Label, and date the muffins you won't eat in the next couple of days and freeze.

HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
• Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
• Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
• While softening, whisk flour, sugar, baking powder, and salt in large bowl.
• Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
• Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
• Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
• Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
• SUGGESTION: Would taste delish with cream cheese icing on top :).

PUMPKIN-APPLE BRAN MUFFINS

Steps:

• Preheat oven to 350. Combine all dry ingredients and all wet ingredients, excluding the pumpkin and apple, in two seperate mixing bowls.
• Add to the dry ingredients the pumpkin and apple, and mix until combined well.
• Add the wet ingredients to this mixture.
• Spray with cooking spray your muffin pan or loaf pan, and bake for 30 minutes at 350, or until a knife inserted in the center comes out clean. Note that these don't rise much and stay a relatively dark color; they are a moist muffin.
• Additional Notes: May be beneficial to use half whole wheat flour and half white or all purpose, so they rise more/are a bit lighter. They taste great but aren't the prettiest things ;-) I ended up dividing the batter between three mini loaf "pans" instead of muffins, but it should make about 12 medium sized muffins.

BRAN PUMPKIN MUFFINS

Steps:

• 1. Stir together flour, the 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Set aside.2. In large mixing bowl, combine KELLOGG'S® ALL-BRAN® cereal, milk, raisins and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Sprinkle with the remaining 1 1/2 teaspoons sugar.3. Bake at 400°F about 20 minutes or until lightly browned. Serve warm.