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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%
how is this calculated?

Pumpkin-Oat Bran Muffins

Recipe #16015 | 20 min | add private note

⁽⁵¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Proserpine79

On Oct 6, 2009

Lovely Recipe. I altered it a bit. I used 1 cup oat bran and 1/2 cup all purpose flour and 1/4 cup whole wheat pastry flour. I also used Penzey's Spices Cake Spice, Vanilla, Cinnamon and 3 tablespoons of Coconut Oil. I felt that the muffins were more moist this way.

0 people found this review helpful

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From: Chef #1299582

On Sep 16, 2009

I LOVE this recipe! I tweaked it just a little to accomodate what I had in my pantry. I used whole wheat flour, only cinnamon, egg substitute and a little honey instead of the veggie oil. I also added chopped dates. They came out wonderful! I have made extra to freeze. Thanks so much! Mary

0 people found this review helpful

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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.

12 people found this review helpful

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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!

8 people found this review helpful

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