Autumn Spiced Bran Muffins

Garrison Wayne


I have loved bran muffins ever since I was a child. Mom would buy them at the Van De Kamp's Bakery in the Von's Grocery Store. I have been in a search to capture the deliciousness of the muffins I grew up with. I am not sure how exact these are, but they are certainly extremely good. They are made with oil. The Van De Kamp's version probably had shortening and corn syrup. Those are two things I try to avoid. They just are not good food choices. I call for Blackstrap Molasses in the recipe. It is deep in color and flavor. I really like that. You can use a regular molasses, if you wish.


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12 muffins
30 Min
20 Min


  • 1 c
    wheat bran
  • 1/3 c
    black raisins
  • 1/3 c
    blackstrap molasses
  • 1 1/4 c
  • 2 c
  • 1/3 c
  • 1/2 tsp
    kosher salt
  • 1 1/4 tsp
    baking soda
  • 1 1/4 tsp
    baking powder
  • 1 tsp
    pumpkin pie spice
  • 1 large
    egg, beaten
  • 1/3 c
    cooking oil
  • 1 tsp

How to Make Autumn Spiced Bran Muffins


  1. Grease a muffin tin or spray with non-stick spray. Preheat oven to 375 degrees.
  2. Place bran, raisins, molasses, and milk in a large bowl. Stir to mix and let set for 15 minutes or so.
  3. Measure flour, sugar, salt, baking soda, baking powder, and spice in a medium bowl. Mix well with a fork.
  4. Beat egg in a small bowl.
  5. Measure cooking oil in a measure cup. Measure vanilla in a little ramekin.
  6. Add dry ingredients, beaten egg, oil, and vanilla all at once to large bowl with the soaked bran. Stir just until mixed.
  7. Fill muffin tin. Batter should be to the top.
  8. Bake 18 minutes. Test with a pick. Remove from tin immediately and cool on a rack.
  9. Serve warm or at room temperature.

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.