Pumpkin Bran Muffins
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These pumpkin bran muffins are soft, moist, and full of spiced pumpkin flavor. Pumpkin bread’s got competition!
Fall is here, but if pumpkin pie is too indulgent and portion control with a loaf of pumpkin bread is hard, why not try these pumpkin muffins?
They’re also sneakily wholesome, as they’re made from whole wheat pastry flour and hearty bran cereal.
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If these pumpkin all bran muffins gave you all the fall baking feels, you have to try these vegan pumpkin cinnamon rolls and our take on vegan pumpkin pie!
Why You’ll Love This Pumpkin Bran Muffins Recipe
- These vegan pumpkin bran muffins are easy to make and are perfect for the fall baking season.
- You can enjoy these vegan bran muffins for a quick breakfast, afternoon snack, or dessert! Scroll down for scrumptious topping ideas.
- These bran pumpkin muffins are moist, sweet, and perfectly spiced—a more portable alternative to pumpkin bread!
Ingredients And Substitutions
Kellogg’s All-Bran Cereal and whole wheat pastry flour – Lend structure to these soft, moist muffins.
Unsweetened almond milk – Hydrates the cereal and adds a pleasant nutty flavor to the pumpkin muffins.
Ground flaxseed and water – Flax egg binds the ingredients together just like a regular egg.
Coconut sugar – For the right level of sweetness.
Baking powder – Helps the bran pumpkin muffins rise and contributes to their fluffy texture.
Salt – Makes the rich flavor of pumpkin muffins pop.
Cinnamon, nutmeg, and allspice – Other than their light, moist texture, you’ll love the cozy fall flavors of these vegan bran muffins from these spices. You can also experiment and modify the flavor of your muffins! Have you ever tried fall flavors with orange rind or shredded coconut?
Pumpkin puree – Provides moisture and familiar pumpkin flavor that’s simply hard to beat with warm spices. Pumpkin bread, who?
Pecans – You can also top the pumpkin bran muffins with walnuts, pumpkin seeds, dairy-free chocolate chips, or raisins.
Tips For Making This Recipe
Avoid Tough Muffins
Make sure to soak your bran cereal, or you’ll end up with a gritty batter! This step is also important for perfectly soft, moist vegan pumpkin bran muffins!
Cool the Muffins in the Pan
Allow the freshly baked pumpkin muffins to sit in the pan for about 5 minutes to ensure they won’t fall apart when you take them out. However, you still want to transfer and cool them completely on a wire rack so they don’t get soggy.
Topping Ideas
These flavorful pumpkin bran muffins are also perfect with a simple streusel topping made from dairy-free butter, all-purpose flour, coconut sugar, and granulated white sugar! Or, for something more indulgent, whisk plant-based cream cheese with maple syrup, vanilla extract, and lemon for a quick maple cream cheese frosting.
Vegan Bran Muffins Recipe FAQs
Can I use fresh pumpkin pumpkin puree instead of canned?
We haven’t tried this pumpkin bran muffin recipe with homemade pumpkin puree, but it might work as long as it’s not too runny, which can ruin the batter’s consistency.
Why did my pumpkin muffins turn out tough?
The pumpkin spice bran muffins might be tough and dry because the bran cereal is not soft enough. Overmixing the batter and overbaking the muffins can also affect their texture.
Can you freeze bran muffins?
Yes! After cooling them, wrap them individually with plastic wrap and store them in a freezer-safe container in the freezer.
How long will homemade pumpkin bran muffins last?
These healthy pumpkin muffins will keep for up to 1 week in the fridge and 1 to 2 months in the freezer. Store them in an airtight container to keep them moist.
How do you reheat pumpkin bran muffins without drying them out?
Cover the pumpkin all bran muffins with foil and reheat for about 7 minutes in the oven at 325°F.
More Delicious Vegan Baking Recipes
- Classic Homestyle Bran Muffins
- Vegan Blueberry Muffins
- Vegan Banana Bread
- Moist Vegan Zucchini Bread
- Vegan Pumpkin Bread
I found this recipe for Pumpkin Loaf Cake that I HAVE to try!
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Pumpkin Bran Muffins
Ingredients
- 1 1/2 cups Kellogg’s All-Bran Cereal
- 2 cups unsweetened almond milk
- 1 tbsp ground flaxseed
- 2 1/2 tbsp water
- 1 1/3 cups whole wheat pastry flour
- 1/2 cup coconut sugar (plus more for topping)
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/3 cup pure pumpkin puree
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 400°F and line the muffin cups.
- Soak the bran cereal in almond milk in a large mixing bowl until the cereal softens.
- In another bowl, mix the ground flaxseed with water. Allow the mixture to sit for about 5 minutes until the mixture thickens.
- Combine the dry ingredients in a separate bowl and set aside.
- Add the flax egg and pumpkin to the cereal mixture. Stir until completely combined.
- Add the flour mixture to the wet ingredients and stir just until combined.
- Fill the prepared muffin cups halfway with the batter. Top with chopped pecans and sprinkle with coconut sugar.
- Bake the pumpkin bran muffins for 25 minutes or until their tops spring back to your touch.
Notes
- Make sure to soak your bran cereal, or you’ll end up with a gritty batter! This step is also important for perfectly soft, moist vegan pumpkin bran muffins!
- Allow the freshly baked pumpkin muffins to sit in the pan for about 5 minutes to ensure they won’t fall apart when you take them out. However, you still want to transfer and cool them completely on a wire rack so they don’t get soggy.
- These flavorful pumpkin bran muffins are also perfect with a simple streusel topping made from dairy-free butter, all-purpose flour, coconut sugar, and granulated white sugar! Or, for something more indulgent, whisk plant-based cream cheese with maple syrup, vanilla extract, and lemon for a quick maple cream cheese frosting.
I have all bran buds, do you think those would work for this?
Totally with you on the apple instead of pumpkin pie! But I do love pumpkin in all other baked goods. These muffins look amazing!
Thanks Kara! Apple is seriously way better than pumpkin in my opinion, but I celebrate it for the sake of my wife, since it’s her favorite