This is a Pumpkin Muffin recipe my Mom has made for years. I love them because they are easy, healthy, delicious and totally addictive! My family can’t get enough of these Healthy Apricot Pumpkin Bran Muffins.
And the dried apricots in this muffin really give it a unique taste that you won’t be able to get enough of either!
Dried Apricot Muffins
Dried apricots are such a delicious addition to this pumpkin muffin, especially for those that aren’t fans of raisins. And although I love raisins in baking, I like changing it up sometimes. Dried apricots are a good source of fiber and are considered a fruit serving, with ½ cup of dried fruit equal to one cup of fresh fruits. Bonus for those of us that are not big fruit eaters! They also have a high beta-carotene content, making them especially rich in Vitamin A. You can Read more here. These Dried Apricot Muffins make a great healthy breakfast or snack!
I think dried apricots are really underrated and it’s too bad because they taste soooo good in so many sweets and baked goods. I’d encourage you to give my Healthy Apricot Sunflower Seed Rice Krispie Squares a try too!
Pumpkin Bran Muffins
Most people automatically think healthy when they hear bran and there’s good reason for that! Bran is not only low-calorie, it’s low in total fat, a good source of plant-based protein, has a lot of dietary fibre and promotes digestive health! And this Pumpkin Bran Muffin is not only healthy, it’s super tasty! You can read more about the benefits of bran HERE. And if you’re in the market for a great selection of bran muffins that satisfy both your dietary needs and taste buds, then check out my Delicious and Healthy Bran Muffin Round up! There is something for everyone, with everything from avocado, date, and berry to chocolate Weight Watchers friendly bran muffins!
How to cook a Pumpkin
You can use canned pumpkin for this recipe, but real pumpkin is best, of course! Every year we buy a pumpkin (or two), cook them up, then freeze them. That way we have pumpkin for the whole year!
It’s recommended you use special cooking pumpkins, generically labeled “sugar pumpkins” or “pie pumpkins,” (specifically named Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale) when cooking with pumpkin. However, we ALWAYS buy the exact same type of pumpkin as we would for carving jack o’ lanterns (from the big bin outside the grocery store) and they always taste amazing! The key is to puree it before you bag it or it’s too stringy! And then drain off as much water as you can. See Recipe *NOTES for video on how to cook a pumpkin.
Healthy Pumpkin Muffins with yogurt
These healthy pumpkin muffins are not only loaded with vitamins, minerals and fibre, they have all the health benefits that come with yogurt. Yogurt is great to bake with, especially in muffins, because its creaminess helps keep baked goods moist and its acidity helps activate baking soda, which aids in making your baking fluffy and light! I use Greek yogurt in this recipe because it’s such a great source of protein, but you could also use regular yogurt.
So if you’re looking for a really delicious and healthy pumpkin muffin, this one definitely fits the bill! It’s also great for a quick on the go breakfast, a snack or even dessert!
Healthy Apricot Pumpkin Bran Muffins
- .75 cup natural bran (wheat bran)
- .75 cup whole wheat flour
- .75 cup brown sugar
- .25 tsp nutmeg
- 1.5 tsp cinnnamon
- 1 tsp baking soda
- 1 tsp baking powder
- .5 tsp salt
- 1 cup mashed or canned cooked pumpkin
- 2 whole eggs, unbeaten
- .5 cup vegetable oil
- .5 cup plain Greek yogurt *I use 0% fat
- 1 cup dried apricots finely chopped
- Preheat oven to 400 degrees F and line 12 muffin tins with liners (I use silicone cups in the photos)
- In a large mixing bowl combine bran, flour, cinnamon, nutmeg, brown sugar, baking powder, baking soda and salt.
- Mix pumpkin, eggs, oil and Greek yogurt and stir just until combined in a separate bowl.
- Add wet pumpkin mixture to dry mixture, stirring only until combined. Add dried apricots.
- Spoon batter into lined muffin tins, dividing evenly between all 12.
- Bake in preheated oven for 15-20 minutes or until cake tester or toothpick comes out clean.
- Cool for 5 minutes in muffin tins, then move to cooling rack for another 5 minutes.