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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 174 Calories

Ingredients

• 1 teaspoon baking powder
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups whole wheat flour
• 1 tablespoon baking soda
• 2 cups raisins
• ¾ cup canola oil
• 2 tablespoons pumpkin pie spice
• 2 cups wheat bran (such as Bob's Red Mill®)
• 1 (29 ounce) can pumpkin puree (such as Libby's®)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.