Chocolate Chip Pumpkin Bran Muffins
Yields: 12 muffins
These tender muffins are full of fall flavors! Sweet pumpkin, cozy spices, and lots of chocolate… It’s hard to ask for anything more in a muffin! Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. Do not store at room temperature because baked goods containing pumpkin tend to mold rather quickly.
  • 1 ½ cups (180g) oat bran (measured correctly and gluten-free if necessary)
  • ¾ cup (183g) pumpkin purée
  • ½ cup (120mL) nonfat milk
  • 1 ½ tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured correctly)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • ¼ cup (60mL) pure maple syrup
  • ¼ cup (60mL) molasses
  • 2 tbsp (28g) mini chocolate chips, divided
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  2. In a medium bowl, stir together the oat bran, pumpkin purée, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the maple syrup and molasses. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ½ tablespoons of chocolate chips.
  4. Evenly divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 17-20 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, use the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum.

Any milk may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup. Do not substitute pancake syrup; it will not produce the same taste or texture.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at