Maple Pumpkin Bran Muffins

We've still got sugar pumpkins leftover from our fall harvest and I wanted to use some up so I could make something sweet. I made a big batch of puree (freezing some of the leftovers) and whipped up these muffins. These are a great morning treat and packed with hearty nutrients to keep you going all morning long. They pair well with a cup of coffee (or tea) and are best eaten warm out of the oven with a smear of good quality butter. With that being said, they're pretty darn great at room temperature too. Sweetened with maple syrup and overflowing with warming spices these are the perfect wintertime treat. I hope you all enjoy them as much as we do. Pour a cup of coffee, grab your spatula and get baking! Cheers from Tumbleweed Farm!

Maple Pumpkin Bran Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12 muffins

Ingredients

  • 1 1/4 cups oat bran
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 2 eggs, lightly beaten
  • 1 cup cooked pumpkin puree (can use canned if need be)
  • 1/2 cup almond milk (or dairy milk)
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons walnut oil (or grapeseed oil)

Preparation

  1. Preheat the oven to 400F. Lightly grease a standard size muffin tin with oil or cooking spry and set aside.
  2. In a large bowl whisk together the oat bran, flour, baking powder, spices and salt.
  3. In a separate bowl whisk together the eggs, pumpkin, milk, maple syrup, vanilla and oil.  Pour the wet ingredients into the bowl with the dry ingredients and stir until just incorporated. Spoon the mixture into the prepared muffin tin and bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin, about 18-22 minutes.
  4. Let the muffins cool for about 5 minutes in the pan before gently removing them to finish cooling on a wire rack.

Notes

*Store muffins in an airtight container on the counter for 3 days or place in freezer bags and freeze for up to 3 months. *You can make pumpkin puree by roasting a whole pumpkin in the oven until tender. Remove the seeds and stringy flesh before transferring the smooth flesh to a food processor or blender and pureeing until smooth.

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