Pumpkin Bran Muffins Recipe The Schmidty Wife

A Cozy Kitchen Memory

I first made these muffins on a rainy October morning. My grandson was visiting. He said our house smelled like a hug. I still laugh at that.

We ate them warm from the oven. The raisins were like little sweet surprises. It was a perfect, quiet moment. What food makes your home smell like a hug?

Why These Simple Things Matter

This recipe uses simple, whole foods. That matters. It means you know exactly what you’re eating. Your body feels good after.

It also has a secret. The pumpkin and bran keep the muffins super moist. They stay soft for days. This is a small, good thing for busy families.

Let’s Talk About That Batter

You’ll mix wet things first. The molasses is dark and sticky. It gives a deep, cozy flavor. Doesn’t that smell amazing?

Then you add the dry things. Fun fact: the baking soda and yogurt work together. They make the muffins rise up nice and tall. Be gentle when you fold in the raisins.

The Heart of a Good Muffin

A good muffin is not just food. It is a little gift you make. It says, “I thought of you.” That matters more than any fancy ingredient.

These muffins are not too sweet. They are just right for breakfast or a snack. Do you prefer sweet treats or more simple ones?

Your Turn in the Kitchen

When you bake them, watch the clock. Seventeen minutes is often perfect. The toothpick test never lies. Let them cool a bit before eating.

I sometimes use dried cranberries instead of raisins. It’s a nice change. What would you add? Maybe some nuts or chocolate chips? Tell me your idea.

Ingredients:

Ingredient	Amount	Notes
Coconut oil	1/4 cup	melted
Plain yogurt	1/2 cup
Eggs	2
Pumpkin puree	1 cup
Sugar	1/4 cup
Molasses	1 tablespoon
Pumpkin pie spice	1 1/2 teaspoon
Wheat bran	1 cup
Whole wheat flour	1 cup
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Raisins	1/3 cup

My Cozy Pumpkin Bran Muffins

Hello, dear! Let’s bake something that makes the kitchen smell like a hug. These muffins are my autumn favorite. They are not too sweet, just perfectly spiced. I love them with a big glass of cold milk. Doesn’t that sound nice?

I started making these when my grandson wanted a “superhero” snack. He said they gave him power for soccer. I still laugh at that. The pumpkin keeps them so wonderfully moist. And the bran makes you feel good inside. It’s a happy little secret.

Here is how we make them. It’s so simple, I promise. Just follow these steps with me. Let’s get our bowls ready.

Step 1: First, turn your oven on to 400º F. Grease your muffin tin well. I use a little butter on a paper towel. This wakes the oven up and gets us ready. Now, find your biggest mixing bowl. In it, put the melted coconut oil, yogurt, and eggs. Add the pumpkin, sugar, and that dark, sticky molasses. Stir it all until it looks like a smooth, orangey soup. Doesn’t that smell amazing already?

Step 2: Next, sprinkle in the pumpkin pie spice. It’s like fairy dust for flavor. Then add the wheat bran, whole wheat flour, baking powder, baking soda, and salt. (Here’s a hard-learned tip: mix your baking soda in with the flour first. This stops little bitter clumps in your batter!) Stir it gently until just combined. Now, fold in the raisins. They are like sweet little surprises.

Step 3: See? The batter is ready. It will be thick and cozy. Spoon it evenly into your twelve muffin cups. I like to fill them almost to the top. This gives them nice, puffy tops. Now, pop them in the hot oven. Set your timer for 17 minutes. The waiting is the hardest part, isn’t it?

Step 4: When the timer goes, check them. A toothpick poked in the center should come out clean. If not, give them 2 more minutes. Let them cool in the tin for just a bit. Then move them to a wire rack. Can you guess my favorite test? Is the top springy when you gently poke it? Share below!

Cook Time: 17–19 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Snack

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite twists. They are all so good.

Chocolate Chip Joy: Swap raisins for dark chocolate chips. A melty, happy treat.
Apple Cinnamon Swap: Use applesauce instead of pumpkin. Add extra cinnamon.
Crunchy Top Delight: Before baking, sprinkle tops with oats and a pinch of brown sugar.

Each one feels like a whole new muffin. Which one would you try first? Comment below!

Serving Them Up Right

A warm muffin is a gift all by itself. But I love making it special. Try splitting one and spreading it with cream cheese. For a real treat, add a side of crispy bacon. The salty and sweet combo is wonderful.

What to drink? On a chilly morning, hot apple cider is perfect. For a cozy evening, a glass of sweet riesling wine pairs nicely. Which would you choose tonight? I think I’d pick the cider. It just feels right for the season.

Keeping Your Muffins Cozy

These muffins stay fresh on the counter for two days. Just cover them with a towel. For longer storage, the fridge is your friend. They will last there for about a week.

You can freeze them for months, too. I wrap each cooled muffin in plastic wrap. Then I pop them all into a big freezer bag. I remember my first batch disappearing too fast. Now I always freeze half for later.

To reheat, just warm a muffin in the microwave for 20 seconds. It tastes like it just came from the oven. Batch cooking like this saves time on busy mornings. It means you always have a good breakfast ready. Have you ever tried storing it this way? Share below!

Muffin Troubles? Easy Fixes Here

Is your batter too thick? That can happen. Just add a splash of milk. Stir it gently until it looks right. I once forgot the yogurt and my batter was like dough.

Do your muffins stick to the pan? Grease every cup well. I use a little butter on a paper towel. This simple step makes them pop out perfectly. Getting them out clean builds your cooking confidence.

Are the raisins sinking to the bottom? Toss them in a bit of flour first. This little trick helps them stay put in the batter. It matters because every bite gets a sweet surprise. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend. Make sure your bran is gluten-free, too.

Q: Can I make the batter ahead? A: You can mix dry and wet ingredients separately. Combine them just before baking.

Q: I don’t have molasses. A: Use honey or maple syrup instead. The flavor will be a little different, but still good.

Q: Can I double the recipe? A: Absolutely. Just use two muffin tins. Your oven might need a few extra minutes.

Q: Any optional add-ins? A: Try chopped walnuts or chocolate chips. Fun fact: Adding a mashed banana makes them extra moist. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these muffins as much as I do. They make my kitchen smell like a happy autumn day. I would love to see your creations. Sharing food stories is how we connect.

Please show me your muffin tin triumphs. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I always look for your photos. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.