Praise the gourd gods. Canned pumpkin is plentiful on grocery store shelves and after drooling over these tasty looking bran muffins last week, I was inspired to come up with a delicious pumpkin bran muffin of my own.
Bran muffins are the best kind of muffins in my book. Wheat bran is packed with all sorts of good nutrients like fiber and B Vitamins.
After scouring the internet for recipes, I determined that the key to a flavorful, moist bran muffin is pureed raisins and a bit of molasses, so naturally those went into the food processor along with the canned pumpkin.
Oh, and the 2 other key ingredients: pumpkin pie spice and orange zest! A little bit of sifting and a few stirs to combine the wet and dry ingredients and the batter was done.
Large muffin tins are where it’s at. This recipe made exactly 6 humongo muffins.
SO GOOD, moist & sweet… and makes a totally legit breakfast with a large mug of piping hot coffee if you ask me.
Makes ~6 large muffins, 12+ smaller muffins
- 2 cups wheat bran
- 1 + 1/4 cups dark raisins, divided
- 3/4 cup water, divided
- 1 cup pumpkin puree
- 1/3 cup molasses
- 1/2 cup plain low- or non-fat yogurt
- fresh orange zest
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil (vegetable oil works fine too)
- 1 large egg
- 1 large egg white
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 + 1/4 teaspoon baking powder
- 1 + 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 400F. Spread the wheat bran on a baking sheet and toast in the oven for 4-6 minutes, stirring a few times so it cooks evenly. Let cool.
While the bran is toasting, heat 1/2 cup raisins with 1/4 cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender with pumpkin puree and molasses until smooth.
In a large bowl, mix together the toasted bran, yogurt, 1/2 cup water, then mix in the pumpkin-raisin puree orange zest and brown sugar. Stir in the oil, egg and egg white.
Mix together the flours, baking powder, baking soda, salt and pumpkin pie spice and sift directly into the wet ingredients. Stir until the ingredients are just combined. Mix in the remaining 3/4 cup raisins.
Spoon the batter into lightly greased muffin tins. Bake for 22-25 minutes, or until the muffins are set in the center and tops slightly browned (baking times will vary depending on muffin size.) Sprinkle with a pinch of sugar before serving.
P.S. With nearly 10 grams of fiber, 7 grams of protein and less than 275 calories, this is one healthy muffin… Calorie Count even gave it a Grade A. But I promise, you won’t even taste the healthiness when you’re scarfing one down.
P.P.S. Recent midweek eats creations for your eating pleasure.