📋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

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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

Tips for Success!

- 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.

Storage:

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).

Nutrition