Toasted wheat bran. Plump raisins. Pureed pumpkin. Whole wheat flour. With ingredients like these, you know you're gonna have some delicious and healthy muffins!
I've always loved "bran" flavored foods and I'm one of those weird people that prefers plain cereal like All-bran and cheerios over lucky charms and captain crunch. A few weeks ago when Brett and I were in Arkansas for work we went to Cracker Barrel (Oh Cracker Barrel. So many childhood memories!) with my cousin and her boyfriend. Brett got a bran muffin to take with him as a snack for later and ever since then bran muffins have been on my mind. I just haven't been home long enough to make a batch.
Thankfully, Brett and I are home for a whole month so I've been able to cook and bake my heart out! Obviously one of the first things I made were these muffins. I had no idea wheat bran was so dang cheap! Bonus. The rest of the ingredients I already had on hand which made these really easy to whip up.
They're sweetened with pureed raisins, molasses and brown sugar and I used applesauce instead of oil which made them really moist. The pumpkin flavor is subtle, but delicious. If you're a fan of nuts, walnuts would be great in these. I stored them in a zip-lock bag in the fridge and we've been enjoying them for breakfast and as a quick snack all week! If you're a meal planner, you should definitely add these muffins to your weekly menu.
Pumpkin Bran Muffins (Makes 16 muffins)
- 2 cups wheat bran, toasted
- 1 ¼ cups raisins, divided
- ¾ cup water, divided
- 1 cup pumpkin puree
- ⅓ cup molasses
- ½ cup dairy-free, plain yogurt
- Zest of one orange
- ½ cup light brown sugar
- ¼ cup unsweetened applesauce
- 1 tablespoon ground flaxseed + 3 tablespoons water
- ½ cups all-purpose flour
- ¼ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- Preheat your oven to 400 degrees and grease 2 muffin tins and set them aside.
- Spread the wheat bran on a baking sheet and toast in the oven for about 5 minutes. Stir once to help it toast evenly.
- While the bran is cooking make your flax egg by whisking the flaxseed and water together in a small bowl. Set aside.
- In a small sauce pan, heat ½ cup of raisins with ¼ cup of water. Let the raisins simmer until all of the water is absorbed.
- Puree the raisins in a food processor with the molasses and pumpkin puree until smooth.
- In a large bowl mix together the toasted wheat bran, plain yogurt and ½ cup water.
- Add in the raisin/pumpkin puree, orange zest and brown sugar and mix.
- Stir in the applesauce and flax egg.
- In a separate bowl whisk the flours, pumpkin pie spice, baking powder, baking soda and salt. Then pour these dry ingredients into the wet ingredients and stir until just combined.
- Fold in the remaining ¾ cup raisins.
- Spoon the batter into the greased muffin tins and bake for 22-25 minutes or until the centers have set.
- Let cool in the pans for a few minutes before removing to a plate or wired rack to cool.
- Store in a zip-lock bag in the fridge or freeze.
Do you turn the oven down before you bake them or bake them at 400 degrees? Thanks!
Hi Rosie! You keep the oven at 400! It’s so fun to have someone reminding me of old recipes on the blog. I hope these turn out for you!