Pumpkin Bran Muffins Recipe

As I whisk together hints of warm spices and cozy pumpkin goodness, these muffins are about to become my new autumn obsession—perfectly moist and bursting with autumn flavor! 🍂🧁

The combination of flavors and nutrition in my Pumpkin Bran Muffins is everything I want in a morning treat. They are made with heart-healthy wheat bran and the nutrient-packed pumpkin purée that gives them their fall identity.

But what makes these muffins sing is the buttermilk; it adds a delightful tang that offsets the sweetness of the muffins and makes them impossible to resist.

Pumpkin Bran Muffins Recipe Ingredients

• Wheat Bran: High in fiber, promotes digestion, heart-friendly.
• Pumpkin Puree: Rich in vitamins, adds moisture, boosts antioxidants.
• Buttermilk: Adds tang, tenderizes, provides calcium and probiotics.
• Brown Sugar: Deep, molasses-like sweetness, retains moisture.
• Vegetable Oil: Adds moisture, subtle flavor, healthy unsaturated fats.
• Eggs: Protein-rich, binds ingredients, adds structure.
• Cinnamon: Adds warmth and spice, contains antioxidants.
• Raisins: Natural sweetness, chewy texture, optional fiber.
• Nuts: Crunchy texture, healthy fats, boosts protein content.

Pumpkin Bran Muffins Recipe Ingredient Quantities

• 1 cup wheat bran
• 1 cup pumpkin puree
• 1 cup buttermilk
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup raisins (optional)
• 1/2 cup chopped nuts (optional)

How to Make this Pumpkin Bran Muffins Recipe

1. Prepare your oven by warming it to 375°F (190°C). Then, set up a muffin tin to receive the batter by either placing paper liners in each cup or giving the pan a light coat of cooking spray.

2. In a very big mixing basin, mix the wheat bran and buttermilk. Allow the mixture to rest for about 10 minutes so the bran can soften.

3. Combine the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and eggs with the bran mixture. Mix thoroughly until all components are uniformly integrated.

4. In a different bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and whisk it together so that it is well mixed.

5. Slowly incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Take care not to overmix the batter.

6. If you are using them, fold them in until they are evenly distributed in the batter. That goes for the raisins and the chopped nuts.

7. Distribute the batter evenly among the muffin cups you prepared, filling each to the point where it is two-thirds full.

8. Muffins should be placed in the oven that has been preheated at 350 degrees. Leaving them in for 18 to 20 minutes should be enough time for them to rise and spring back when lightly pressed. To be certain the muffins are fully cooked, they should be tested by inserting a toothpick into the center; it should come out clean.

9. Take the muffins from the oven and let them cool in the tin for approximately 5 minutes.

10. Cool completely before serving. Enjoy transferring the muffins to a wire rack!

Pumpkin Bran Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Wooden spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Q: Can I substitute the buttermilk?A: Yes, a mixture of 1 cup milk and 1 tablespoon lemon juice or vinegar can serve as an acceptable substitute.
• Q: Can I make these muffins gluten-free?A: In place of the all-purpose flour, you can try using a gluten-free flour blend, but the texture may not be the same.
• Q: How should I store the muffins?A: Keep them in an airtight container at room temperature for as long as 3 days; for longer storage, freeze them.
• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Certainly, you are able to use fresh pumpkin puree. Just ensure it is properly cooked and smoothly mashed.
• Q: Are the raisins necessary?A: No, optional are raisins. They can be left out or substituted with other dried fruit.
• Q: What kind of nuts work best for this recipe?A: Walnuts and pecans are excellent choices, but you can use whatever nut you favor.
• Q: Can I reduce the sugar?A: If you’d like a muffin that’s less sweet, you can cut back on the brown sugar a bit, by as much as a couple of tablespoons. You might have to adjust the other ingredients slightly to keep the texture right. But bolder flavors—like the pumpkin or spices—should still come through.

Pumpkin Bran Muffins Recipe Substitutions and Variations

1 cup wheat bran, or oat bran (can substitute)
1 cup buttermilk
—can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar
1/2 cup brown sugarCan be substituted with coconut sugar or an equal amount of honey or maple syrup (reduce other liquid slightly if using syrups).
1/4 cup of vegetable oil can be substituted with melted coconut oil or applesauce. These are acceptable substitutes, but why use them when you have the perfect light oil for the job—canola?
1/2 cup raisins – they can be switched out with dried cranberries or chopped dates.

Pro Tips

1. Toast the Nuts: If you choose to add nuts, toast them lightly in a dry skillet over medium heat before folding them into the batter. This enhances their flavor and adds a delightful crunch to the muffins.