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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 63g Recipe makes 12 muffins) |
||
| Calories 112 | ||
| Calories from Fat 28 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 128mg | 5% | |
| Potassium 165mg | 4% | |
| Total Carbohydrate 22.2g | 7% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 9.2g | ||
| Protein 3.7g | 7% | |
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Pumpkin-Oat Bran Muffins
By: Mysterygirl
Dec 19, 2001
This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!
12 muffins
Ingredients
- 1 1/2 cups unprocessed oat bran
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup mashed pumpkin, , cooked
- 1/2 cup skim milk
- 2 egg whites, lightly beaten
- 2 tablespoons vegetable oil
- vegetable oil cooking spray
Directions
1
Combine first six ingredients in a large bowl; stir well.2
Make a well in center of mixture.3
Combine pumpkin and next three ingredients; stir well.4
Add to dry ingredients, stirring just until moistened.5
Spoon into muffin pans coated with cooking spray, filling ¾ full.6
Bake at 425 degrees for 20 minutes.7
Remove from pans immediately; serve warm or at room temperature.8
Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.9
Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.10
Substitute apple pie spice for pumpkin pie spice.11
Add 1 Tsp ground cinnamon to dry ingredients.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Freezer
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Soldier Girl
On Mar 22, 2009
Tasty, quick and healthy. Doubled the batch, used more pumpkin and fewer eggs, and rice milk for cow milk. Also added raisins and some ginger. Yummy!
From: Mmmama
On Mar 16, 2009
This is a tasty, delicious and hearty little muffin! I subbed applesauce for the oil and vanilla almond breeze for the milk (tastes the same to me, just less calories). Thanks for the recipe!
From: Pepita
On Aug 8, 2006
Great recipe - good flavour and nice texture. The muffins came out rough and crunchy on top and moist inside. I didn't have any pumpkin pie spice, so I used 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice. Also added 2 tsp orange zest and 1/2 tsp vanilla. Used wheat bran instead of oat bran because that's all I had on hand, 1 whole egg instead of 2 egg whites and all whole wheat flour. Would definitely make these again.
From: erinn in tbay
On Feb 2, 2005
i loved these. i made them with wheat bran and added 2 tablespoons of ground flax and 3 tablespoons oats. i also used 1/4 cup all purpose flour and 1/4 cup whole wheat. they are moist yet light and very tastey!
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