Session 11 – Pumpkin Bran Muffins

Aaaand I’m back! Happy Holidays, everyone 🙂 I hope you have been enjoying the fall holidays thus far. Sorry for the absence – broken foot, life, yadda yadda. I wanted to get back in the swing of things with a pumpkin bran muffin recipe. I love pumpkin anything, and have never experimented with bran or wheat germ before.


This recipe was curious – it called for bran cereal. I found some bran flake cereal that contained “sun activated antioxidants”… I did not leave the flakes in the sun to test this theory. The recipe called for nuts but I am not a fan of pecans so I substituted blueberries in half the batter (pumpkin and blueberry is a tremendous combo). It’s a two-ish step process to make the batter, and takes only 20 minutes to bake. The wheat germ I had was non-toasted, so I had to toast it quickly in the oven which only took about 5 minutes. Fill the muffin tins 2/3rds of the way and you’re good to go!

The Results

The muffins were good! I especially liked the batch with blueberries in them, they gave the muffins a nice zing. This recipe will not be a keeper for me, however. It was a little too much effort for a mediocre result – I don’t usually have the basic ingredients on hand, and now I have an excess! The muffins are very dense and don’t spring up in the oven. They keep the same rough shape as how you spoon them into the tins. The bran taste is one I appreciate; I might try this again with whole wheat flour for a more multi-grain approach. For the record, my roommates liked the muffins! They are best toasted with butter 🙂 .

The Recipes

Pumpkin Bran Muffins

Ingredients – makes 8 muffins

3/4 C whole bran cereal
1/2 C skim milk
1/2 C canned pumpkin
1 beaten eg
2 TBSP brown sugar
2 TBSP melted butter
1/2 C flour
1 TBSP toasted wheat germ
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 C chopped pecans (optional)
8 pecan halves as garnish
blueberries (optional)


In a small mixing bowl, lightly crush bran flakes and pour in milk, submerging the flakes. Soak for 3 minutes. Stir in pumpkin, egg, brown sugar, and butter. In a medium mixing bowl, combine flour, wheat germ, baking powder, baking soda, cinnamon, and nutmeg. Make a well in the center, add bran mixture and stir until moistened. Fold in pecans or blueberries, if using.

Grease muffin cups and fill each 2/3rds of the way. Top each muffin with a pecan half or desired garnish and bake at 400ºF for 20-25 minutes. Cool and serve.

Approximate Nutritional Information

160 Calories, 4g protein, 21g carbohydrates, 8g fat, 210mg sodium, 3g dietary fiber, 6% RDA calcium (US).

PROTIP: You can use non-dairy milk and butter if you choose without affecting the bake consistency!


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