Soft, perfectly sweet, deliciously spiced pumpkin bran muffins are one of my favorite homemade pumpkin recipes. Your whole house will smell incredible as these muffins are baking in your oven and I promise they will be a favorite of anyone you share them with.
Breakfast, lunchbox treat, after work or school snack, or evening treat. These pumpkin bran muffins are delicious any time of day. Easy to make and brimming with all the warm flavors of autumn.
How to make Pumpkin Puree
If you’re planning on making your own pumpkin puree, grab the smaller pumpkins, often called sugar pumpkins. They have a higher sugar content and have a less stringy texture.
Preheat oven to 450F. cut your pumpkin in half, and scoop out the seeds and fibrous strings connected to the seeds, Place the pumpkin halves on a tin foil lined baking sheet cut side down and bake until fork tender. (40-60 minuets) Remove from oven and cool completely. Remove the skin from the pumpkin (it should peel off with little to no effort) and cut into 1/2 inch (or so) pieces and place them in a food processor. process until smooth and creamy. Use immediately or store in the refrigerator for up to a week. You can also freeze puree for up to 3 months in a freezer safe container.
Pumpkin puree is great for all sorts of baked goods such as pancakes, pies, cakes, donuts, and muffins.
Can I use Canned Pumpkin Puree?
Yes you can. fresh puree and canned puree are interchangeable at a 1:1 ratio. Just be sure to check the ingredients of the canned pumpkin puree and only purchase if it is 100% pure pumpkin. There will be a visual difference between fresh and canned pumpkin puree. Canned puree will have an intense orange hue, and appears less watery. Fresh pumpkin has a more delicate and natural appearance.
Canned pumpkin puree has an intense orange huge and appears less watery then fresh pumpkin puree
Pumpkin Bran Muffins
Prep Time: 5 min |
Cook time: 25 min
| Yield: 24 Cookies
INGREDIENTS
- 1 cup whole wheat flour
- 3/4 cup wheat bran
- 3/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 ground all spice
- 1/8 ground nutmeg
- 1 cup pumpkin puree
- 2 eggs
- 2/3 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup raisins (optional)
DIRECTIONS
- Preheat oven to 400F and line a 12 cup muffin pan with muffin liners.
- in a medium sized bowl, whisk together flour, bran, sugar, cinnamon, baking powder, baking soda, salt, all spice, and nutmeg. set aside.
- In a small sized bowl, whisk together pumpkin, eggs, buttermilk, and oil.
- Mix the pumpkin mixture, into the flour mixture just until combined.
- Fold in raisins if using.
- Divide batter evenly in the prepared muffin tin and bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and invert onto a wire rack to cool completely.
How to Store pumpkin Bran Muffins
Store baked muffins in an airtight container at room temperature for 3-4 days. To keep muffin tops from absorbing any excess moisture, line the bottom of the container with paper towel before placing the muffin inside in a single layer. Muffins can also be stored in a freezer safe container for up to 3 months.
Recipe notes
- You can use either fresh pumpkin purée, or canned purée. you can find canned pumpkin purée in the baking isle of your grocery store.
- If you purchase pumpkin puree, make sure you are using 100% pumpkin purée and not pumpkin pie filling.
Prairie Sweets & Eats 