Pumpkin Spice Healthy Bran Muffins Recipes

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HEALTHY PUMPKIN BRAN MUFFINS RECIPE



Healthy Pumpkin Bran Muffins Recipe image

The best healthy pumpkin bran muffins are low in fat and sugar, plus packed full of protein and essential vitamins & nutrients!

Provided by LifeMadeSimpleTeam

Categories     Breads & Muffins

Time 17m

Number Of Ingredients 17

1 cup pumpkin puree (not pie filling)
2/3 cup Greek yogurt
1 egg
1/3 cup coconut oil
1/4-1/3 cup maple syrup (OR honey OR brown sugar*)
2 tsp vanilla extract
1 1/2 cup wheat bran
1 cup whole wheat flour**
1 tbsp golden flaxseed meal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup pumpkin seeds ((pepitas), chopped nuts, bittersweet chocolate chips, dried fruit or 1/3 the fat cream cheese)

Steps:

  • Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
  • In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla.
  • In a separate mixing bowl whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour in the wet ingredients into the bowl of dry ingredients along with any "mix-ins" (or reserve for the top), folding/mixing just until you see just a bit of dry ingredients (about 17-20 strokes).
  • Scoop the batter into the prepared pan, dividing evenly between the wells. If you are using pepitas, sprinkle on the tops or if you are using cream cheese, place an teaspoon on top of each muffin and use a knife to gently fold in. Place in the oven and bake for 12-14 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : ServingSize 12 serving, Calories 162 kcal, Carbohydrate 20 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 218 mg, Fiber 5 g, Sugar 5 g

PUMPKIN SPICE BRAN MUFFINS



Pumpkin Spice Bran Muffins image

Made with whole wheat and bran, these spicy pumpkin muffins are a great way to jazz up your morning or have a snack during the day. They're more of a breakfast muffin than a dessert. You could always add more sugar to make them more like a dessert. I like to double the recipe for larger muffins. I hope you like them as much as I do!

Provided by chaiandallthatjazz

Categories     Breakfast

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 16

1 cup whole wheat flour
1 cup bran flour
1/2 cup sugar substitute such as stevia or 1/2 cup Splenda sugar substitute
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
2 large eggs
1/4 cup coconut oil, melted
1 tablespoon honey
1/2 cup plain yogurt
3 tablespoons kerry gold unsalted butter, melted
2 tablespoons pumpkin seeds

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter and coconut oil separately.
  • Grease muffin cups with the melted butter.
  • Whisk together all dry ingredients in a large bowl.
  • Add all wet ingredients to the center of the large bowl.
  • Use a hand mixer to gently blend it all together.
  • Stir in pumpkin seeds. Save a little bit for garnish.
  • Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds.
  • Sprinkle just a little sugar over the top of each muffin.
  • Bake for 20 minutes.
  • Remove from oven and let cool for a few minutes before placing each muffin on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 137.9, Fat 9.5, SaturatedFat 6.4, Cholesterol 40, Sodium 298.6, Carbohydrate 11.4, Fiber 1.9, Sugar 2.7, Protein 3.4

PUMPKIN-SPICE MUFFINS



Pumpkin-Spice Muffins image

Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
  • Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

HEALTHY PUMPKIN PIE BRAN MUFFINS



Healthy Pumpkin Pie Bran Muffins image

These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time

Provided by kimhildeb

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup granulated sugar
1 cup all-bran cereal
1 cup nonfat milk (skim)
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1 egg, beaten
1 3/4 teaspoons pumpkin pie spice
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
  • Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
  • Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
  • Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
  • Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
  • Makes 12 muffins.

Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3

PUMPKIN SPICE MUFFINS



Pumpkin Spice Muffins image

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  • In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  • Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g

PUMPKIN OAT BRAN MUFFINS



Pumpkin Oat Bran Muffins image

"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 10

1-1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

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