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Trying to eliminate added sugar from my diet but still craving a sweet treat, I developed these bran muffins based on some pumpkin muffins I make for my kids. The only sweetness comes from the raisins, which you can increase or omit if you prefer. Enjoy.

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

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  • Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.

  • Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.

  • Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

174 calories; protein 4g; carbohydrates 24.5g; fat 8.4g; cholesterol 31mg; sodium 262.8mg. Full Nutrition
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