Pumpkin Spice Bran Muffins

For the past few weeks, I’ve been hanging onto summer. I find as I get older, I despise winter more and more. However, there is one good thing about the cooler weather: PUMPKIN SPICE!!!

I had my first Pumpkin Spice Latte at Starbucks yesterday. It was delicious.  But I don’t want to be spending $5 on a pumpkin spice latte everyday to enjoy the flavour of pumpkin spice.

As you know, I’m a huge muffin fan. I’ve been posting muffin recipes for a long time on this blog, including my popular pumpkin spice muffins a few years ago. Some other popular pumpkin recipes here include:

• Pumpkin Spice Latte
• Paleo Pumpkin Spice Muffins
• Pumpkin Spice Cake
• Pumpkin Gingerbread Muffins
• Pumpkin Creme Bars

This time though, I wanted to make a hearty bran muffin. I love bran muffins. They are so dense and filling because they are full of healthy fibre.

I personally like to eat these warmed up with some fresh butter on top! Mmmm…delicious.

These also make a great snack for your kids. They will love the pumpkin flavour and these muffins are also nut free, which make them a great option for school snacks.

These Pumpkin Spice Bran Muffins are super easy to make and they turned out extremely moist. They also freeze really well, so feel to double the recipe and make two batches at once!

I hope you enjoy these Pumpkin Spice Bran Muffins as much as we do.

Pumpkin Spice Bran Muffins

A delicious and healthy way to enjoy the flavours of pumpkin spice.

• CourseSnack

Servings12 muffins

Prep Time10 minutes

Cook Time20 minutes

Ingredients

• 1cup whole wheat flour
• 3/4cup wheat bran
• 2tsp pumpkin pie spice
• 1tsp baking powder
• 1tsp baking soda
• 1/2tsp sea salt
• 1cup pure pumpkin puree
• 1/2cup honey
• 2large eggs
• 2/3cup buttermilk
• 1/4cup coconut oilmelted

Instructions

1. Heat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, mix together the flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the pumpkin, honey, eggs, buttermilk, and coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide batter evenly among muffin cups. Bake in oven for 20 minutes, or until a toothpick inserted in the centre of muffins comes out clean. Cool slightly in pan, then remove from pan and cool on a wire rack (or eat them warm with some butter!!)

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