Apricot Bran Pumpkin Muffins

This is a variation of a Pumpkin Muffin recipe my Mom has made for years. I love them because they are easy, healthy, delicious, and totally addictive! And my family can't get enough of these healthy Apricot Bran Pumpkin 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. They are great any time of the year, but especially in fall during pumpkin season! If you're looking for pumpkin bran muffin recipes, you'll love these!

🥘 Ingredient Notes

To make these healthy muffins you'll need:

• Dried apricots are such a delicious addition to this pumpkin muffin, especially for those who aren't fans of raisins. And although I love raisins in baking, I like changing it up sometimes.

Dried apricots are also a good source of fiber and are considered a fruit serving, with ½ cup of dried fruit equal to one cup of fresh fruit. Bonus for those of us who are not big fruit eaters! They also have a high beta-carotene content, making them especially rich in Vitamin A. You can read more about the health benefits of dried apricots here.  These muffins with dried apricots 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. They also give baked goods a nice texture. I'd encourage you to give my Healthy Apricot Sunflower Seed Rice Krispie Squares  a try too!

• Bran (Wheat bran and Whole wheat flour) I use both wheat bran and whole wheat flour. Wheat bran has many health benefits (see the benefits of bran above), and increases the fiber in this muffin. And whole wheat flour uses the whole wheat berry, so it has more fiber and a nuttier flavor. Most people automatically think healthy when they hear bran and there's good reason for that! Bran is not only low-calorie, but it also's low in total fat, a good source of plant-based protein, has a lot of dietary fiber, 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.
• Yogurt. These healthy pumpkin muffins with yogurt are not only loaded with vitamins, minerals, and fiber, they have all the health benefits of 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 makes 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. Non-fat Greek yogurt also replaces some of the oil, giving it a creamy and rich texture. I also use Greek yogurt in my Healthy Carrot Muffins with Pineapple and my Healthy Rhubarb Muffins.
• Pure pumpkin purée or canned pumpkin purée * you can use canned, but do NOT use pumpkin pie filling
• Brown sugar. Brown sugar has a welcome caramel flavor that melds perfectly with the other ingredients in this muffin.
• Nutmeg. Nutmeg is an essential part of pumpkin spice, but a little goes a long way. You don't want to go overboard, as many people do.

*Please see recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Dried fruit - you can substitute raisins or swap out the fruit for chocolate chips
• Greek yogurt - you can use non-fat yogurt or full-fat yogurt
• Spices - you can substitute pumpkin pie spice for the nutmeg and cinnamon
• Flour - you could use white flour (all-purpose flour) instead of whole wheat flour
• Canola oil - you can use another type of oil, such as vegetable oil or sunflower oil
• Lactose-free or Dairy-free/Vegan - you can use a lactose-free Greek yogurt or Coconut milk yogurt alternative (I prefer the brand So Delicious) to make these dairy-free and vegan

🔪How to make Pumpkin Bran Muffins

PREP: Preheat oven to 400 degrees F/ 204 degrees C and line 12 muffin tins with liners.

1. Step 1: In a large bowl combine bran, flour, cinnamon, nutmeg, brown sugar, baking powder, baking soda and salt.

2. Step 2: Soak apricots in hot water for 10 minutes then drain through a seive. This will make them much easier to chop!

3. Step 3: In a separate bowl, whisk pumpkin, eggs, oil, and Greek yogurt and stir just until combined.

4. Step 4: Chop apricots into small pieces. *Alternatively, you can skip this step and use a food processor to chop them. They are a real pain to chop with a knife if you don't soak them, although it can be done.

5. Step 5: Add wet ingredients to dry ingredients, stirring only until combined.

6. Step 6: Add dried apricots

7. Step 7: Spoon muffin batter into lined muffin tins, and divide batter evenly between all 12 -fill them right to the top *Apologies for the out of focus photo

8. Step 8: Bake in preheated oven for 15-18 minutes or until a cake tester or toothpick comes out clean. Cool for 5 minutes in muffin tins, then move to a wire rack for another 5 minutes

♨️How to cook a Pumpkin

You can use canned pumpkin for this recipe, but real pumpkin is superior, of course! Every year we buy a pumpkin (or two), cook them up, then freeze them. That way we have pumpkin puree for the whole year! Check out this post for directions on How to Roast a Whole Pumpkin and make pumpkin puree!

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.  

👪 Serving Size

This pumpkin bran muffin recipe makes 12 muffins. However, you can cut it in half, make a double batch, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🌡️Storing

Store these healthy pumpkin muffins in an airtight container at room temperature for up to 24 hours and in the fridge for up to 4 days.

These freeze well and store for up to 4 months in the freezer in a Ziploc freezer bag or sealed container.

If you reheat them from frozen, put them in the microwave for 20-30 seconds. Just be sure to remove the aluminum liner (if you're using that type).