Pumpkin Chocolate Chip Bran Muffins Recipe

Name: Pumpkin Chocolate Chip Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups whole wheat flour; 2 ½ cups oat bran; 1 cup wheat bran; 1 ½ cups turbinado sugar (sub granulated sugar if you like); 2 ½ teaspoons baking soda; ½ cup vegetable oil; 2 eggs; 2 cups buttermilk; 2 teaspoons vanilla; 2 (14 ounce) cans pumpkin; 1 (11 1/2 ounce) package semi-sweet chocolate chips

Servings: persons

2 ½ cups whole wheat flour
2 ½ cups oat bran
1 cup wheat bran
1 ½ cups turbinado sugar (sub granulated sugar if you like)
2 ½ teaspoons baking soda
½ cup vegetable oil
2 eggs
2 cups buttermilk
2 teaspoons vanilla
2 (14 ounce) cans pumpkin
1 (11 1/2 ounce) package semi-sweet chocolate chips

1
Preheat oven to 400 degrees.
2
Whisk together whole wheat flour, oat bran, wheat bran, turbinado sugar, and baking soda.
3
In a separate bowl, whisk together oil, eggs, buttermilk and vanilla.
4
Combine oil mixture and pumpkin (all at once) with dry ingredients.
5
Stir until just mixed.
6
Spoon into lightly greased standard muffin cups.
7
Fill nearly to brim of muffin cup.
8
Cook for 18 to 22 minutes.

1839

kcal

Calories

136

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 ½ cups whole wheat flour, 2 ½ cups oat bran, 1 cup wheat bran, 1 ½ cups turbinado sugar (sub granulated sugar if you like), and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Chip Bran Muffins

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