Name: Pumpkin Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Ingredients: 1 can (15 ounce) pumpkin purée (not pumpkin pie filling); 3 large eggs (lightly beaten); 1 cup granulated sugar; ¾ cup plain Greek yogurt (or sour cream); ¾ cup water; 2 teaspoons pure vanilla extract; 2 cups whole wheat flour (see note); 1 ½ cups all-purpose flour; 1 cup wheat bran flakes; 2 teaspoons pumpkin pie spice (see note); 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt

At a glance

What stands out: Lighter from-scratch pumpkin bran muffins are filled with wholesome wheat bran, real pumpkin, and cozy pumpkin spice. This fall spin on bran muffins with pumpkin is reliable for breakfast or snacking.

How long it takes: 35 minutes
Equipment you’ll need: muffin tins, mixing bowl
Servings: 24

Pumpkin bran muffins on a wire rack, with more muffins in a muffin pan in the background.

Lighter Pumpkin Bran Muffins

Like our lighter pumpkin bread and pumpkin chocolate chip bread recipes, these pumpkin bran muffins are rich and comforting. They’re full of pumpkin, they’re good for you, low in fat, and only 120 calories each. These pumpkin muffins are so soft and moist.

(Be sure to try our pumpkin chocolate chip muffins, too!)

Two halves of a pumpkin bran muffin on a white cloth, with a glass of milk in the background.

Kara P. Said:

“Well, these are just plain rich… we're going to stick the majority in our freezer, so we can pull one out for a straightforward breakfast. Yum!”

See More Reader Reviews

Keeping leftovers

The muffins can be kept at room temperature in a covered container for 3 to 4 days, or up to 7 days in the refrigerator.

Freeze: Pumpkin bran muffins freeze well, and they’re reliable for lunchboxes or a speedy breakfast or snack. Wrap them individually and they’ll be ready to grab and go. They’ll keep for up to 3 months in the freezer.

Yield: 24
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients

1 can (15 ounce) pumpkin purée (not pumpkin pie filling)
3 large eggs (lightly beaten)
1 cup granulated sugar
¾ cup plain Greek yogurt (or sour cream)
¾ cup water
2 teaspoons pure vanilla extract
2 cups whole wheat flour (see note)
1 ½ cups all-purpose flour
1 cup wheat bran flakes
2 teaspoons pumpkin pie spice (see note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Method

Preheat oven to 350°F. Spray muffin tins with nonstick baking spray.
In a large bowl, combine pumpkin, eggs, sugar, yogurt, water and vanilla. Whisk until well-combined.
In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined but do not over mix.
Divide batter evenly between 24 muffin tins. Bake in preheated oven for 18 to 20 minutes or until golden brown, and a toothpick inserted in the middle comes out clean.
Let muffins cool 10 to 15 minutes in pans. Remove to a wire rack to cool completely.

Notes

Flour: If you prefer, instead of using whole wheat flour, you can use 3 ½ cups all-purpose flour (total). If you skip the all-purpose flour, and use all whole wheat, the muffins might be a bit heavy and dense.

Pumpkin pie spice: If you don’t happen to have pumpkin pie spice, substitute 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves or allspice OR simply use 2 teaspoons cinnamon.

Storage: The muffins can be kept at room temperature for 3 to 4 days, or up to 7 days in the refrigerator. They freeze well for up to 3 months.