Dishing Up the Dirt

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

  • 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)


  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.


*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.

Leave a Reply

10 thoughts on “Maple Pumpkin Bran Muffins

  1. Stephanie says:

    Thank you for the ingredient substitutions included in the ingredient list. Eliminates the “gee I wonder if I could use something else instead” dilemma & gets me in front of the stove faster. I’m slowly learning your swap outs though. Looking forward to trying these right now.

  2. Sue Phillips says:

    Can’t wait to make these! Granddaughter is Vegan, so will use egg substitute and almond milk OR coconut milk.

  3. Madrilenya says:

    I just made them and they are delicious. I swapped oat bran for muesli, olive oil for nut oil and didn’t use ginger; basically what I had to hand. Very nice and I will experiment with adding cranberries or nuts next time. 🙂

  4. Adrianne Grimm says:

    Made these this morning before shoveling snow off the roof! Delicious fuel for Snowmageddon in the Gorge! Thank you! I subbed wheat germ for oat bran, subbed honey for maple syrup, forgot the milk, and added Zante currants because I love them. They turned out great. I think my pumpkin was pretty liquid-y after I added water to make it blend. Thank you for all your wonderful recipes, Andrea! You inspired me to roast one of the sugar pumpkins that had been starting at me all season from the window sill. One pumpkin will yield enough for one batch of muffins, pumpkin soup or risotto for dinner, and a frozen jar of puree for another recipe on another day. Yahoo!

    1. Andrea says:

      Yay! So happy you loved them too. Glad you finally got to use that old pumpkin. That’s how I was feeling staring at ours in the barn. Stay warm out there! xo

  5. Sandra says:

    I have made these twice now with my youngest son (9) and my kids love them. It’s hard for them to eat on cold dark mornings before school and these muffins do the trick. We made them in mini-muffin pans and used our olive oil because we are out of nut/grapseed oil.

  6. Caitlin says:

    The whole house smells amazing! I can’t wait to try one at breakfast. I subbed wheat bran to skip a trip to the store.

    1. Andrea says:

      yay! Can’t wait for you to enjoy them for breakfast! what bran is a perfect substitute. Enjoy!

  7. Brent says:

    These are great loved the fact there is basically no oil! Added walnut pieces to my batch simply yummy

  8. Deanna Ruple says:

    Those look amazing. Definitely going to try them.

Sign up

Fresh recipies delivered to your inbox!