Pumpkin Spice Bran Muffins
Course:
Breakfast
Ingredients
Dry Ingredients
- 90 grams Wheat Bran
- 120 grams Wholemeal Bread Flour
- 1 teaspoon Baking Soda
- 11⁄2 teaspoon Baking Powder
- 2 teaspoons Pumpkin Spice
- 4⁄5 teaspoons Salt
Wet Ingredients
- 2 Egg (room temp)
- 60 grams Coconut Oil (melted & cooled)
- 60 grams Maple Syrup
- 30 grams Honey
- 340 grams Pumpkin Puree
- 80 grams Plain Yogurt (room temp)
- 1 teaspoon Vanilla Extract
Add-ins
- 80 grams Pecans
Steps
- Get the plain yogurt out of the fridge.
- Preheat oven to 220°C conventional.
- Line a 12-cup muffin tin.
- Toast the 80 grams Pecans in a dry pan over medium heat for 4–5 minutes until fragrant.
- Then roughly chop and set aside.
- Melt the coconut oil over medium-low heat. Then set aside to cool.
- In a large bowl, whisk together the Wheat Bran, Wholemeal Bread Flour, Baking Soda, Baking Powder, Pumpkin Spice Blend, and Salt.
- In a separate bowl or jug, whisk together the eggs, Coconut Oil, Maple Syrup, Honey, Tinned Pumpkin Puree, Plain Yogurt, and Vanilla Extract until well combined.
- Pour the wet ingredients into the dry and fold together until just combined — a few streaks of flour are fine. Do not overmix.
- Fold in the 80 grams Pecans (toasted, roughly chopped). The batter will be thick.
- Divide the batter evenly between the 12 muffin cups — they should be well filled.
- Bake at 220°C for 5 minutes
- Without opening the oven, reduce temperature to 175°C and bake for a further 17–18 minutes, until a toothpick inserted in the centre comes out clean and the tops spring back when lightly pressed.
- Leave in the tin for 5 minutes, then transfer to a wire rack
Source: https://claude.ai/chat/f0cb4ed3-5dbd-46f9-98ac-0c095be97abd