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!
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Tips for Success
Make sure your pumpkin bran muffins turn out light and fluffy by following these tips!
- Soak your apricots in hot water before chopping them- this makes them so much easier to work with (see instructions).
- Put the muffins in the oven immediately after making the batter because the baking soda in the batter will lose strength and the baking powder will have reduced leavening the longer it sits before being baked.
- Make sure your ingredients such as bran (see Top Tip), baking soda, and baking powder haven't expired. Bran will start to taste stale and baking soda and baking powder will lose potency.
- Only mix until combined, as stated in the recipe, as overmixing muffins can cause them to be tough, and bake unevenly, creating holes, tunnels, and/or peaked tops.
🥘 Ingredients
To make these healthy muffins you'll need:
🖋️Ingredient Notes
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. 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
Wheat bran. Wheat bran has many health benefits (see the benefits of bran above), increases the fiber in this muffin, and aids in digestive health.
Whole wheat flour. Whole wheat flour uses the whole wheat berry, so it has more fiber and a nuttier flavor.
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.
Cinnamon. Cinnamon is a given in any kind of pumpkin spice recipe!
📖 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.
- Step 1: In a large bowl combine bran, flour, cinnamon, nutmeg, brown sugar, baking powder, baking soda and salt.
- Step 2: Soak apricots in hot water for 10 minutes then drain through a seive. This will make them much easier to chop!
- Step 3: In a separate bowl, whisk pumpkin, eggs, oil, and Greek yogurt and stir just until combined.
- 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.
- Step 5: Add wet ingredients to dry ingredients, stirring only until combined.
- Step 6: Add dried apricots
- 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
- 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).
Top Tip
Store your bran in the freezer- it will last a year! If you keep it in the pantry, it will only last 6 months.
So if you're looking for a really delicious apricot muffin with pumpkin, this one definitely fits the bill! It's also great for a quick breakfast, an afternoon snack, or even dessert!
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!
Enjoy!
Comments & Reviews
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📋Apricot Bran Pumpkin Muffins Recipe
Ingredients
- ¾ cup wheat bran
- ¾ cup whole wheat flour
- ¾ cup brown sugar
- ¼ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- .5 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 2 whole eggs, unbeaten
- ½ cup canola oil
- ½ cup non- fat plain Greek yogurt (0%) *I use 0% fat
- 1 cup dried apricots finely chopped
Instructions
- PREP: Preheat oven to 400 degrees F/ 204 degrees C and line 12 muffin tins with liners.
- In a large mixing bowl combine bran, flour, cinnamon, nutmeg, brown sugar, baking powder, baking soda and salt.¾ cup wheat bran, ¾ cup whole wheat flour, ¾ cup brown sugar, ¼ teaspoon nutmeg, 1 ½ teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, .5 teaspoon salt
- Soak dried apricots in hot water for 10 minutes, then drain through a seive. This will make them much easier to chop.*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.1 cup dried apricots
- Mix pumpkin, eggs, oil and Greek yogurt and stir just until combined in a separate medium bowl.1 cup pumpkin puree (canned or fresh), 2 whole eggs, unbeaten, ½ cup canola oil, ½ cup non- fat plain Greek yogurt (0%)
- Chop apricots into small pieces.
- Add wet ingredients to dry ingredients, stirring only until combined.
- Add dried apricots.
- Spoon muffin batter into lined muffin tins, filling to the top, dividing evenly between all 12. *Apologies for the out of focus photo!
- 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 cooling rack for another 5 minutes.
Mich
I'm wanting to throw some toasted pumpkin seeds into these wonderful - looking muffins!! Will make sooooooooon. Thank you for another great recipe!!
Catharine
I made these on Sunday (double recipe) and they are gone. Super moist and absolutely delicious. These have a lot more flavour than traditional bran muffins. My kids have never gone crazy for the usual bran muffin variety (even with lots of butter!). No butter required here.
Terri Gilson
Thanks, Catharine! I'm so glad you guys loved them like we do!
Gemma
What delicious sounding muffins! They look so moist xo
Terri Gilson
Thanks - they are really delicious. Hope you give them a try!
Paula Montenegro
I'm a huge fan of bran muffins and dried apricots, so this recipe is getting done today! I love the idea of grabbing one for breakfast tomorrow!
Terri Gilson
Thanks, Paula! I hope you enjoy!
Bintu | Recipes From A Pantry
These look delicious and the perfect healthy after school snack option! I love using pumpkin as an ingredient.
Terri Gilson
Thanks, Bintu! I agree -pumpkin is so healthy and delicious!
Jo
I've made these to put in my boys' lunchboxes and they were a huge hit! I like to give them something delicious but also healthy and these fit the bill perfectly. Will definitely be making again!
Terri Gilson
I'm so glad to hear that, Jo! My kids love them too!
Jeannette
I've never had pumpkin in muffins before, but these sound WONDERFUL! I love pumpkin and I know this will be a hit! Thanks for sharing!
Terri Gilson
I hope you enjoy them, Jeannette!
Cathleen @ A Taste of Madness
Wow!! What a combination!! I am definitely going to try this for the fall. Bookmarked for later!!
Terri Gilson
Thanks, Cathleen! Oh don't wait for fall... real pumpkin is ideal, but canned will do.