Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup wheat bran
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apples (Honeycrisp or Granny Smith)
- ½ cup semi-sweet chocolate chips
- ½ cup fresh or frozen blueberries
Instructions
- Step 1: Preparation Preheat your oven to 425°F (218°C). This high initial temperature is the secret to getting those tall, bakery-style muffin tops. Line a 12-cup standard muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. In a large bowl, whisk together the flour, wheat bran, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until no clumps remain.
- Step 2: Mixing the Batter In a separate medium bowl, whisk the pumpkin puree, eggs, oil, and vanilla extract until the mixture is smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together gently until just combined; do not overmix, as this makes the muffins tough. Gently fold in the diced apples. Divide the batter into two halves if you want to make separate flavors, or mix the chocolate chips and blueberries directly into the main batter for a loaded version.
- Step 3: Baking Scoop the batter into the prepared muffin tins, filling them all the way to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they are done. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes