Pumpkin Bran Muffins

These PUMPKIN BRAN MUFFINS are the perfect fall-inspired healthy snack or breakfast that are totally fool-proof and come together in no-time.

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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 husband couldn’t get enough of the pumpkin.

Little did I know that I’d be catering to the tastebuds of a pumpkin-obsessed person for the rest of my life. So you can bet that from September through, well, the following September, he is waiting for anything pumpkin-flavored to make its way out of our kitchen.

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.

So it’s up to you – pecans or not, but I highly suggest to take the plunge.

Pumpkin Bran Muffins

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Ingredients

• 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

Instructions

• 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.

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Also, if you’re looking for more pumpkin-inspired recipes, make sure you check these out!

Dairy-Free Pumpkin Pie Ice Cream

Pumpkin Bread
White Chocolate Pumpkin Fudge
Pumpkin Pudding Cake
Pumpkin Pasta Alfredo
No-Bake Pumpkin Cheesecake Parfaits
White Chocolate Pumpkin Cookies
Pumpkin Kiss Cookies
Pumpkin Risotto
Pumpkin Banana Cake