These PUMPKIN BRAN MUFFINS are the perfect fall-inspired healthy snack or breakfast that are totally fool-proof and come together in no-time.
Pumpkin. Let me tell you about my relationship with pumpkin.
I have none.
No really. I didn’t grow up with the pumpkin obsession there is now. The only time pumpkin occurred in my life was at Thanksgiving with a pumpkin pie, and I didn’t even really love it. I much preferred a delicious dutch apple pie (even if it was a frozen pie).
So I don’t really understand the craze. Is it something that I just wasn’t aware of that was happening all around me? Or did it only start to boom within the last 5 years or so?
Regardless, I just don’t get the hype.
But I do have to say that I’m utterly grateful for the pumpkin obsession because it makes my life a whole lot easier. You see, while I was eating apple pie as a kiddo and feeling ho-hum about the pumpkin pie, on the other side of the country, my wife couldn’t get enough of the pumpkin.
Little did I know that I’d be catering to the tastebuds of a pumpkin-obsessed woman for the rest of my life. So you can bet that from September through, well, the following September, she’s waiting for anything pumpkin-flavored to make it’s way out of our kitchen into her pretty little hands.
The funny thing is, I have yet to actually make a pumpkin pie from scratch. I think I should probably do that one of these days.
Maybe this will be the year.
Until then, I’m going to stick to what I know. I know muffins. These pumpkin bran muffins are based off of my classic homestyle bran muffins that i just can’t get enough of. I kicked up the health-factor EVEN more on them and added a healthy dose of pumpkin. Of course, I had to add pecans as well… but only to half of my batch, because the wife is actually ridiculously picky about nuts (and just about every other food)…
So it’s up to you – pecans or not, but I highly suggest to take the plunge.
- 1 1/2 cups Kellogg's All-Bran Cereal
- 2 cups unsweetened almond milk
- 1 Tablespoon ground flax seeds
- 2.5 Tablespoons water
- 1 1/3 cups whole wheat pastry flour
- 1/2 cup coconut sugar (plus more for topping)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 cup pure pumpkin puree (not pumpkin pie filling
- 1/4 cup pecans , chopped
Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
In a large mixing bowl, combine cereal and milk. Set aside and let sit while cereal softens.
In small bowl, combine flax and water. Stir and set aside.
Stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
In the cereal mixture, add flax mixture (which should be slightly gelatinous by now. If it's not, wait another 5-10 minutes), and pumpkin. Stir to combine completely. Add flour mixture, stirring only until combined.
Portion evenly into muffin-pan cups, filling about halfway. Top with chopped pecans and a sprinkling of coconut sugar.
Bake for about 25 minutes or until tops spring back to the touch.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
Also, if you’re looking for more pumpkin-inspired recipes, make sure you check these out!
White Chocolate Pumpkin Fudge
Pumpkin Pudding Cake
Pumpkin Pasta Alfredo
No-Bake Pumpkin Cheesecake Parfaits
White Chocolate Pumpkin Cookies
Pumpkin Kiss Cookies
Pumpkin Banana Cake
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