These Healthy Pumpkin Muffins are moist, filling and delicious! Each muffin only has 200 calories, made in under 35 minutes and is packed with fiber, protein, and healthy fats.
Preheat oven to 400° F and spray 12 muffin tins with nonstick cooking spray or line with cupcake liners.
Mix buttermilk, wheat bran and oat bran in a small bowl and set aside. This step is crucial for keeping bran muffins moist. Allow it to sit long enough for the bran to absorb all the buttermilk. It will only take 10-15 minutes. I usually allow it to sit while I measure everything else.
In a separate medium bowl combine whole wheat flour, flaxseed, pumpkin spice mix, salt, baking soda and baking powder and set aside.
In a large bowl whisk together sugar, melted coconut oil, egg, vanilla, banana and pumpkin. Whisk thoroughly.
Add pumpkin mixture and buttermilk mixture to the dry mixture and stir gently until just combined and a few lumps remain. Fold in raisins.
Pour or scoop into prepared tins. Fill the cups all the way to the top to ensure you get nice tall muffins. A large cookie scoop makes this easy!
Bake 20 minutes or until a toothpick inserted into the center comes out with only a few clinging crumbs.
Video
Notes
Presentation – Use tulip liners like I do in these photos for tall, bakery-style muffins.Technique – Allowing the bran to soak in the buttermilk first keeps these muffins moist.Variations – Add different spices, chocolate chips, nuts or dried fruits1Storage – Store at room temperature for 3 days, in the refrigerator for a week or frozen for up to 3 months.If you want just enough pumpkin spice mix for this recipe then add the following spices to the flour mixture: 1 ¼ tsp cinnamon; 1 tsp ground ginger; ¼ tsp cloves; 1/8 tsp nutmeg; pinch allspiceThe most accurate way is to mix a larger batch because the recipe doesn’t always divide perfectly into 1/8 teaspoon increments.