Best Pumpkin Spice Healthy Bran Muffins Recipes

HEALTHY PUMPKIN BRAN MUFFINS RECIPE

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.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
• Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
• Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
• While softening, whisk flour, sugar, baking powder, and salt in large bowl.
• Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
• Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
• Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
• Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
• SUGGESTION: Would taste delish with cream cheese icing on top :).

HEALTHY PUMPKIN PIE BRAN MUFFINS

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.

EASY PUMPKIN BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, pumpkin, water, cranberries, pumpkin pie spice, and fiber one.
• Use muffin tin liners or Pam the muffin tin well.
• Pour the batter into the tins.
• Mix together cinnamon, oats, and brown sugar.
• Sprinkle on tops of muffins.
• Bake for 30-40 minutes until a toothpick inserted comes out clean.

PUMPKIN BRAN MUFFINS

Steps:

• Spray muffin pan (12 muffin size) with cooking spray.
• Combine dry ingredients in large bowl and mix well.
• In separate bowl, combine all remaining ingredients except raisins; blend well.
• Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
• Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
• Smooth top slightly.
• At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
• Cool on rack.