Sugar-Free Whole Wheat Pumpkin Bran Muffins with Raisins

Trying to eliminate added sugar from my diet but still craving a sweet treat, I developed these bran muffins based on some pumpkin muffins I make for my kids. The only sweetness comes from the raisins, which you can increase or omit if you prefer. Enjoy.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Step: 2

Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.

Step: 3

Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.

Step: 4

Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.


Per Serving: 174 calories; protein 4g; carbohydrates 24.5g; fat 8.4g; cholesterol 31mg; sodium 262.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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