Whether you’re craving pumpkin and spice after a long summer, or even if it’s springtime, Pumpkin Bran Muffins are a tasty breakfast any time of year.
Pumpkin Bran Muffins…Plus Chocolate!
Pumpkin Bran Muffins not only have the health benefits of pumpkin and the digestive benefits of bran, but you also have the option to include some semi sweet or dark chocolate chips to give them a special sweetness. It complements the underlying cinnamon flavor and makes a muffin with exceptional taste.
They’re a great breakfast, snack, or accompaniment to soup.
How To Use Frozen Pumpkin
Did you know that pumpkin freezes well? When I was on my Fall Pumpkin Kick, I bought some large 29-oz cans of pumpkin and ended up stashing 20 ounces into the freezer. Just make sure to label how much is in there, and it’s easy to pull out for a future recipe.
After allowing it to thaw overnight, I dumped the chunk that was still a little icy into a colander. After allowing it to set for about 30 minutes, I was amazed at how much liquid had drained from it. Just dump that liquid that would make the muffins too loose. Then, proceed to mix up your batter with the thawed pumpkin.
Hidden Fiber in Pumpkin Bran Muffins
A diet with increased fiber becomes increasingly important as we age. Making a conscious decision to eat more fiber (and less white bread) each day has helped my digestion. Beans, nuts, fruit, alternative flours, chia seeds, flax seeds, and bran are ingredients I look to add each day. You can include the half cup of bran as called for in this recipe, or you can switch it out for 1/4 cup flax seed meal.
Pumpkin Bran Muffins
- 4 eggs
- 2 c sugar
- 20 oz canned pumpkin
- 2/3 c vegetable oil
- 3 c flour
- 1/2 c wheat bran (or 1/4 c flax seed!)
- 2 t baking powder
- 2 t baking soda
- 2 t cinnamon
- 1 1/4 t salt
- 2 c chocolate chips semi sweet or dark chocolate are best!
- Beat eggs, sugar, pumpkin, and oil until smooth
- Combine flour, bran, soda, powder, cinnamon, and salt; add to pumpkin mixture and mix well
- Fold in chocolate chips. Fill greased muffin cups 3/4 full.
- Bake at 400° 20-22 minutes. Test with toothpick to ensure completely set in center. Cool in pan 10 minutes before removing to wire rack.
- For mini muffins, bake 18-20 min. A mini loaf goes for 33-35 minutes.
Lots and Lots of Muffins
This recipe makes 36 standard sized muffins. Oodles more if you use a mini muffin tin! The batter also bakes up nicely in a mini loaf pan. All you need to do is increase the bake time and keep an eye on it every 5-7 minutes. The larger quantity makes this recipe a prime one for sharing with others.
Liners or Not?
I typically use non-stick spray on the pan and skip using muffin liners, but you can go either way. If using liners, just make sure to let the muffins cool completely before removing the paper. While it is warm, it will stick to the paper and fall apart. Of course, if that happens, there is nothing stopping you from putting the paper right up to your mouth and biting the yummy muffin right off of it!
There are some really cute liners out there, and you can add some seasonal flair to your muffins by using these in the Spring season or sticking with something more Autumn-ish when we typically make these pumpkin-flavored treats.
Whatever kind of muffins you’re making, have fun with them! Set them on a pretty platter, wrap up some in cellophane to give to a neighbor, and surprise a loved one with a muffin and coffee in bed one weekend morning.
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