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Carrot Ginger Pumpkin Bran Muffins (Recipe)

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. 

 

Okay.

It feels SO good to get back to a recipe post!

Yay!!

carrot ginger pumpkin bran muffins

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. 

Because…. muffins. carrot ginger pumpkin bran muffins

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. 

carrot ginger pumpkin bran muffins

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 soft. 

SO fluffy. SO light.

I was so pleasantly surprised. 

carrot ginger pumpkin bran muffins

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. 

carrot ginger pumpkin bran muffins

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. 

carrot ginger pumpkin bran muffins

Carrot Ginger Pumpkin Bran Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 10 - 12 muffins

Carrot Pumpkin muffins laced with the comfort of bran and zing of ginger. These muffins rise beautifully and are exceptionally light and fluffy. The perfect morning breakfast.

Ingredients

  • 1 1/4 cups whole wheat pastry flour*
  • 1/2 cup wheat bran (or sub more flour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp dried ginger*
  • 1 cup canned pumpkin puree (not sweetened)
  • 1/2 cup plain yogurt (low fat or 2% are fine)
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted (may sub melted butter)
  • 1 tsp vanilla
  • 1 cup finely grated carrots
  • optional add ins: chocolate chips, walnuts etc

Instructions

  1. Preheat oven to 400F. Line or grease a 12 cup muffin tray.
  2. Throw a bunch of baby carrots or a couple medium sized full carrots into a food processor and chop until finely grated. Set aside.
  3. In one bowl, combine all dry ingredients. Sift flour, if desired, for extra fineness.
  4. In a separate bowl combine all wet ingredients, including grated carrot.
  5. Make a well in the dry ingredients and slowly stir in the wet, just until combined.
  6. If using, gently stir in any add ins.
  7. Pour into 10 to 12 muffin cups, depending on desired size. Bake at 400F for 5 minutes. Without opening door, turn temperature down to 375F and bake for 18 more minutes, or until a toothpick comes out clean.
  8. Let rest in muffin tins for 5 minutes before placing on wire rack to cool.

Notes

NOTES *may sub gluten free all purpose (which includes xanthem gum) or spelt flour. Result will be a little heavier and not as fluffy. *my ginger was getting a bit old - AND I really really like ginger - so I opted to add a full 1/2 tsp. If your ginger is fresh, and/or you don't desire as much ginger taste, feel free to add less.

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Make these Carrot Ginger Pumpkin Bran Muffins for a double dose of veggies! #muffins #baking… Click To Tweet

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19 COMMENTS

  1. Kristy from Southern In Law | 24th Oct 17

    These look so perfect, Cora. Bran muffins were ALWAYS my favourite before I found out I was coeliac!
    Kristy from Southern In Law recently posted…SIL in Hawaii: The Wild Side of WaikikiMy Profile

    • Cora | 5th Nov 17

      Gahhhh I wish there could be a gluten-free bran out there!!

  2. danielle | 24th Oct 17

    genius, i love the idea of carrot and pumpkin and ginger! like soup, but in a muffin! i love it. i have everything, well i have regular flour but who cares right? and no yogurt but hey, i have ricotta. sounds great… maybe if i print the recipe and leave it on the counter, a magical fairy will make them for me while i’m at work?????

    • Cora | 5th Nov 17

      Haha! Like soup but in a muffin! So true! Dang ricotta would almost make these better! Come on fairy….

  3. Kaylee | 24th Oct 17

    Uhhh, I was literally thinking of making a pumpkin carrot baked good later this week. Plus, I already have all these ingredients readily sitting in my kitchen. So it looks like this fits the bill perfectly! You always say the things I need to hear even if you don’t mean to.
    (ps I promise to catch up on all your other posts soon!!)
    Kaylee recently posted…Recent Eats: SeptemberMy Profile

    • Cora | 5th Nov 17

      Greaatttt beautiful minds – and taste buds – think alike 🙂

  4. Sarah @ Bucket List Tummy | 24th Oct 17

    Oh, yes, I’m ALL about pumpkin right now and can’t get enough. I love that you added our good old health friend, ginger, into the equation too. I also happen to love bran muffins, their texture is unbeatable. Pinning for later!
    Sarah @ Bucket List Tummy recently posted…The Coolest Thing about Farming + Harvest Peanut TourMy Profile

    • Cora | 5th Nov 17

      Bran and ginger. Will always be two of my faves 🙂

  5. Susana | 24th Oct 17

    Hello.

    Pumpkin is definitely in season right now. And you brought a twist to it. I’ll buy those ingredients as soon as possible. Thank you for sharing your recipes here. I hope there will be more pumpkin spice pastries coming up. Haha

    • Cora | 5th Nov 17

      Thank you Susana! I also hope there will be more to come! Aha

  6. chasetheredgrape | 24th Oct 17

    It’s so funny watching North America go nuts for pumpkin every year… There is literally no hype about it anywhere else! Yet you know I love squash and pumpkin all year round, it’s one of my favourite veggies I eat every week. It’s like the perfect moist maker in baked goods too, love it in my pancakes!!

    • Cora | 5th Nov 17

      Haha that is so funny. It’s so massive here it’s hard to imagine a place where people are just like, “pumpkin? Meh”.

  7. Susie @ Suzlyfe | 25th Oct 17

    I’m not a huge pumpkin spice person, but I LOVE pumpkin, and I really like using it in baking. Right now Ihave some blueberry banana pumpkins in the freezer (I made tons and we already worked through the fresh) that are just aching to be thawed and served with vanilla ice cream.
    Susie @ Suzlyfe recently posted…To The Finish Line (Review + Giveaway + Final Running Coaches Corner)My Profile

    • Cora | 5th Nov 17

      I love my pumpkin spice, but the great thing about pumpkin is that you don’t actually have to like “pumpkin” to use it. It does such great things with texture in baking that it really should just be a kitchen staple all year!

      blueberry banana pumpkins?! Whatever you meant by that I want it. With ice cream.

  8. Meghan@CleanEatsFastFeets | 25th Oct 17

    I love muffins and I’d even eat these pumpkin muffins because they’re yours; well that and you managed to add carrots and ginger. Be still my veggie loving heart.
    Meghan@CleanEatsFastFeets recently posted…Week in Review: The Fall Edition (#105)My Profile

  9. Kat | 25th Oct 17

    So I’d have to make a few adjustments because of the gluten, but the flavor of these muffins sounds AMAZING. I absolutely adore carrot and pumpkin together, so the addition of ginger I’m sure is fantastic!
    Kat recently posted…Coffee Granola with Cacao Nibs [Vegan]My Profile

  10. Pagli ladki | 27th Oct 17

    Yum! These do look really good!
    Pagli ladki recently posted…Best Good Night SMS for WhatsApp and Facebook 2017My Profile

  11. Week In Review: A Messy Wonderful Week of Auditions and (not) Packing | 30th Oct 17

    […] Put out three posts including a celebratory thinking out loud and my latest favorite muffin recipe […]

  12. Comforting recipes to make over the holidays. – Nutrition on a Mission | 17th Nov 17

    […] carrot ginger pumpkin bran muffins from Cora at mylittletablespoon are veggie powered and seasonally appropriate. She knows a thing […]

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