Healthy Pumpkin Bran Muffins

Easy Pumpkin Bran Muffins


Super easy, healthy pumpkin muffins made with whole grains, bran, raw honey, and real pumpkin.

Easy Pumpkin Bran Muffins

Healthy Pumpkin Bran Muffins

Course: Breakfast, Snack
Cuisine: American
Keyword: healthy bran muffins, helathy pumpkin muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 138 kcal
Author: Kathy

Super easy, healthy pumpkin muffins made with whole grains, bran, raw honey, and real pumpkin



  • 1/3 cup coconut oil melted
  • 1/4 cup raw honey or sweetener of your choice
  • 2 large eggs
  • 1 cup pumpkin puree do not use pumpkin pie mix
  • 1/4 cup unsweetened almond milk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup wheat bran
  • 1/3 cup old fashioned oats


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease ten cups of your muffin tin with oil or non-stick cooking spray.

  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, baking powder, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, and cloves.

  3. Add the flour, oats, and bran to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional ingredients, like nuts, chocolate or dried fruit, fold them in now.

  4. Divide the batter evenly between the  muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 20 minutes, or until a toothpick inserted into a muffin comes out clean.

  5. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins plain or with a spread of nut butter or regular butter.

Recipe Notes

STORAGE SUGGESTIONS: Store muffins at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They freeze well in a freezer-safe bag for up to 3 months (defrost individual muffins as needed).

EGG FREE VARIATION: These muffins turn out well with flax eggs!

VEGAN VARIATION: Use maple syrup, flax eggs and non-dairy milk.

DAIRY FREE: Use non-dairy milk of choice.

GLUTEN FREE VARIATION: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.

 ADD VARIETY: Go crazy with add-ins here! Fold in mini dark chocolate chips, chopped dried cranberries or add crystallized ginger and/or chopped nuts like pecans or walnuts on top.