Imagine biting into a muffin that's not just deliciously indulgent, but also secretly packed with nutrition - welcome to the world of Pumpkin Chocolate Chip Bran Muffins! These irresistible treats are about to transform your breakfast or snack time from ordinary to extraordinary. Combining the rich, warm flavors of pumpkin and cinnamon with decadent chocolate chips, these muffins are a game-changer that will have your taste buds dancing and your body thanking you for the wholesome ingredients.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup wheat bran
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of wheat bran, 1 cup of pumpkin puree, and 1/2 cup of brown sugar. Stir until the mixture is smooth and well combined.
- Add 1/4 cup of vegetable oil and 2 large eggs to the pumpkin mixture. Whisk everything together until the ingredients are fully incorporated and the mixture is creamy.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of cinnamon. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Pumpkin Chocolate Chip Bran Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Room Temperature Ingredients: Ensure eggs and pumpkin puree are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Chocolate Chip Distribution: Toss chocolate chips in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
- Moisture Check: If the batter seems too thick, add a splash of milk to achieve the right consistency.
- Toothpick Test: Always check doneness by inserting a toothpick - it should come out clean or with just a few moist crumbs.
- Cooling Matters: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: For maximum freshness, store in an airtight container and enjoy within 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 35mg
