Pumpkin Bran Muffins

Filled with fall flavor, these hearty pumpkin bran muffins are easy to whip up and provide a good source of fiber and protein. Only 160 calories per muffin!

If you’re looking for a healthy, hearty, nutrient dense pumpkin muffin, these pumpkin oat bran muffins are for you! I’ve been enjoying them with a spread of almond butter for breakfast and they’ve been perfect for these chilly fall mornings.

Pumpkin bran muffins stuffed with pumpkin seeds and raisins on a cooling rack.

Are Bran Muffins Healthy?

I used to think that all bran muffins were healthy. Did you as well? They look healthy with their dark color and oaty texture. Plus, they’re really filling and they have the word “bran” in them — they must be healthy, right?!

The fact of the matter is, a typical store-bought bran muffin can have over 400 calories and 40 grams of sugar?! And bakery bran muffins often have more than that! 😱 ← Has there ever been a more fitting emoji? So no, all bran muffins aren’t created equal and some aren’t so healthy. 

That said, these homemade pumpkin bran muffins are indeed healthy! They have only 160 calories and 16 grams of sugar per serving. PLUS the ingredients are better for you. They totally get the EBF stamp of approval. 

Six pumpkin bran muffins on a cooling rack.

Healthy Pumpkin Bran Muffin Ingredients

  • oat bran + all-purpose flour – learn more about what the heck oat bran is and the health benefits here!
  • coconut sugar
  • spicespumpkin pie spice, sea salt and ground nutmeg. 
  • flaxseed to make the flax eggs, which keeps these muffins egg-free and vegan
  • canned pumpkin – pumpkin puree not pumpkin pie filling, which is sweetened
  • raisins
  • pepitas – the fancy name for pumpkin seeds. 

Pumpkin bran muffins on a cooling rack next to a bowl of pumpkin seeds.

Meal Prep Muffins

As I’m sure you know, I love making healthy muffins as part of my meal prep and these muffins actually work great for meal prepping because they keep well in the fridge or freezer – just make sure you store them in an airtight container! If I freeze them, I like to take them out of the freezer the night before and let them thaw in the fridge. Then in the morning I pop them into the toaster oven to heat them up.

Perfect for breakfast, a snack or honestly even dessert. I hope these muffins become a family favorite in your home!

Pumpkin bran muffin with a bite taken out of it.

More Healthy Muffin Recipes to Try:

If you try these pumpkin bran muffins, please leave a comment and star rating below letting me know how they turned out! Your feedback is super helpful for the EBF team and other EBF readers.

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Pumpkin bran muffins stuffed with pumpkin seeds and raisins on a cooling rack.

Pumpkin Bran Muffins

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10


Filled with fall flavor, these hearty pumpkin bran muffins are easy to whip up and provide a good source of fiber and protein. Only 160 calories per muffin!


  • 1 1/2 cups oat bran
  • 1/2 cup all-purpose flour
  • 1/2 cup coconut sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons flaxseed + 6 Tablespoons water*
  • 1 cup canned pumpkin
  • 1/2 cup unsweetened almond milk
  • 2 Tablespoons melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins or dried cranberries + more for topping
  • pepitas (optional)


  1. Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.
  2. In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.
  3. In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.
  4. Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.
  5. Line a muffin tin with paper or silicone liners and fill 10 cups with muffin batter. Top each with a few raisins and pepits, if using.
  6. Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.
  8. Enjoy warm. For storage, let muffins cool completely and place in a sealed airtight storage container. Muffins will last at room temperature for 1-2 days, 4-5 days in the fridge and 1-3 months in the freezer.


  • You can use 2 eggs in place of the flax eggs if you’re not worried about the muffins being vegan or egg-free.
  • Adapted from Taste of Home.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 164
  • Sugar: 16g
  • Sodium: 228mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: pumpkin bran muffins

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  1. Absolutely scrumptious! I went with the egg version and cane out with 11 beauties that are so warm and comforting! Thanks for all that prep you did to be able to send this out with everything you have going on in your life. All the best you and your family: much health and happiness ❣️

    • Thank you so much for the sweet note and for trying my recipe, Cat. I’m so happy to hear that you enjoyed these muffins. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other readers! <3

  2. I recently bought 12 cans of pumpkin when they went on sale for a ridiculously low price. Now that the weather is cooler, I wanted to start baking bread that contained pumpkin, oat bran and raisins. So, I Googled “pumpkin, oat bran, raisin bread” and found the above recipe. Can’t wait to try it! Thanks…I’ll be back to let you know how it turned out.

  3. The fact that you know what cushaw is makes me happy. Got a bumper crop going this year, and when I start talking squash on the phone with my folks up north, they have no clue what I’m talking about. I probably shouldn’t admit to talking about squash on long distance, come to think of it, but thanks for a new recipe!

  4. You know I’m all about the pumpkin! I hope you have a safe, happy trip. Enjoy the good food and the weather. Thank you for sharing another delightfully delicious recipe. Take care, love!

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