Lynn's Pumpkin Bran Muffins

Start your morning off right with Lynn's Pumpkin Bran Muffins, a wholesome treat that blends hearty wheat bran, warm spices, and the natural goodness of pumpkin puree. Perfectly spiced with cinnamon, nutmeg, and ginger, these muffins are a flavorful way to incorporate fiber-rich ingredients like whole wheat flour and wheat bran into your diet. Moist and tender thanks to buttermilk and a hint of vegetable oil, they're made even more irresistible with optional add-ins like sweet raisins or crunchy walnuts. Quick to prepare in just 15 minutes and baked to perfection in under 20, these muffins are ideal for a nutritious breakfast or on-the-go snack. Enjoy them warm or store them for later—these versatile muffins even freeze beautifully! If you're craving a seasonal spin on a bran muffin classic, look no further than this comforting, autumn-inspired recipe.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup wheat bran
• 1 cup boiling water
• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup pumpkin puree
• 0.75 cup buttermilk
• 0.5 cup dark brown sugar
• 1 large egg
• 0.25 cup vegetable oil
• 0.5 cup raisins (optional)
• 0.5 cup chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a small bowl, combine the wheat bran and boiling water. Stir well and let the mixture sit for 5 minutes to soften.

Step 3

In a large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.

Step 4

In another bowl, mix the pumpkin puree, buttermilk, brown sugar, egg, and vegetable oil until smooth and fully combined.

Step 5

Add the softened wheat bran mixture into the wet ingredients and stir until incorporated.

Step 6

Gradually fold the wet mixture into the bowl with the dry ingredients. Stir just until all the flour is moistened; do not overmix.

Step 7

If using raisins and/or walnuts, gently fold them into the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for longer storage.

Nutrition Facts

Serving size	(1292.0g)

Amount per serving	% Daily Value*
Calories	2667.7

Total Fat 115.7g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 37.2g
Cholesterol 211.0mg	0%
Sodium 3245.3mg	0%
Total Carbohydrate 399.7g	0%
Dietary Fiber 52.0g	0%
Total Sugars 185.9g
Protein 57.3g	0%

Vitamin D 136.2IU	0%
Calcium 603.8mg	0%
Iron 23.2mg	0%
Potassium 2950.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 8.0%

Carbs: 55.7%