📋Apricot Bran Pumpkin Muffins Recipe

healthy bran pumpkin muffins on a white cake platter with dried apricots

5 from 7 votes

📋Apricot Bran Pumpkin Muffins Recipe

Celebrate the flavors of fall with these healthy Apricot Bran Pumpkin Muffins. They are not only delicious, they are loaded with dried apricots, fibre, protein, vitamins and minerals. They make a great on the go breakfast or snack!

Course Breakfast, Snack

Cuisine American, Canadian

Keyword bran, healthy, muffin, pumpkin

Special Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 207kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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.

Notes

*Please see post contents for important recipe information and tips!

Nutrition