Pumpkin Bran Muffins Recipe

Name: Pumpkin Bran Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1 12 cups whole wheat flour; 1 cup natural bran; 12 cup ground flax seeds; 1 12 teaspoons baking powder; 1 teaspoon baking soda; 12 teaspoon vanilla; 14 teaspoon ground ginger; 14 teaspoon ground cloves; 1 pinch nutmeg; 2 egg whites; 1 14 cups milk; 12 cup pumpkin puree; 14 cup honey; 3 tablespoons brown sugar

Servings: persons

1 12 cups whole wheat flour
1 cup natural bran
12 cup ground flax seeds
1 12 teaspoons baking powder
1 teaspoon baking soda
12 teaspoon vanilla
14 teaspoon ground ginger
14 teaspoon ground cloves
1 pinch nutmeg
2 egg whites
1 14 cups milk
12 cup pumpkin puree
14 cup honey
3 tablespoons brown sugar

1
Preheat oven to 350.
2
Mix dry ingredients and wet ingredients separately.
3
Combine together, just until dry ingredients are combined.
4
Batter will be lumpy.
5
Pour into lined muffin pan.
6
I usually spray the paper muffin cups with non-stick spray - hearty muffins tend to stick.
7
Bake for 25 minutes, or until toothpick inserted in the center comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 12 cups whole wheat flour, 1 cup natural bran, 12 cup ground flax seeds, 1 12 teaspoons baking powder, and more.

Yes, Pumpkin Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Bran Muffins

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