These Carrot Ginger Pumpkin Bran muffins aren’t just another pumpkin muffin. Filled with twice the veggie power, plus the comforting taste and added fibre of bran, they are the perfect at-home breakfast to feed your entire family.
It feels SO good to get back to a recipe post!
I have a number of recipes in my draft folder patiently waiting to get their lime light, and yet I have decided to forgo any sense of timing respectability and let my latest creation skip the line up.
And…. they have pumpkin in them. So their shelf life for fitting into a, um – current desired taste profile – is a bit more pressing than the others.
I mean, I’ll eat pumpkin year round, but I can respect those of you who may not still be filling your pinterest boards with an orange glow in a month’s time.
So…I wanted to get these babies to you while I could.
If you scan my muffin collection, you know I lovvvveee me some bran muffins. Case in point…
My recent Date Orange Bran Muffins
And my delectable Pear Fig Chia Bran Muffins
I’ve said it before and I’ll say it again. A bit of bran muffin warmed up with a slab of butter!? Heaven. Not surprised then that I made yet another recipe using the good stuff.
These guys aren’t just another pumpkin muffin recipe though – to which I know we all have 53400 recipes to go to. These guys are also a carrot muffin. That means two veggies. Twice the beta carotene. Twice the eye-seeing power. Twice the veggie love.
Actually. I’m a tad embarrassed. In looking through my archives, I just realized my last pumpkin muffin I shared with you was ALSO a double-veggie-hander.
Oops! What can I say? I love sneaking in all the veg.
These carrot ginger pumpkin bran muffins are
SO fluffy. SO light.
I was so pleasantly surprised.
You can totally go ahead and make them gluten free, using an all purpose GF blend and substituting it for the bran, if you need. The consistency just comes out a bit less fluffy and won’t rise quite as much. I also really like them made with spelt flour but yet again… you lose a bit of fluff.
The wonders of good ol’ whole wheat pastry flour.
I know you are all either a) done with your pumpkin baking or b) have your line up of recipes to make already formed and overflowing, but I urge you to give my carrot ginger pumpkin bran muffins a try. You won’t be disappointed.
Make these Carrot Ginger Pumpkin Bran Muffins for a double dose of veggies! #muffins #baking… Click To Tweet
Popping in here for a real old-school What I Ate Wednesday (er, Monday…