52 Reviews of Pumpkin-Oat Bran Muffins

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!

From: iluvmythomas

On Mar 13, 2005

We all really liked these muffins. I used wheat bran because the are much less calories per serving compared to oat bran but they were still great! I have made them with pumpkin and banans and they were great both ways! I just have to remember to limit how many the kids can have because of all the bran!! Great recipe that I will make often!!

From: ThinOne

On Oct 23, 2006

Added 2T flaxseed meal, used 1/4c each AP flour and whole wheat flour, substituted evaporated milk for the skim milk, 1 whole egg, pumpkin already spiced for pie, and added 1/2 cup chopped pecans. I baked in dark stick free mega(2"deep)muffin tin, so I reduced the heat by 25 degrees and baked for 18 minutes. I use 1/2 cup of batter per tin cup which make the perfect fill amount. Perfectly moist and tender. Sweet, but not cake sweet and not overly spiced with extras. My outside crust was crisp and delicious with my new tins. These are delicious. My coworker who didn't have time to pick up breakfast this morning says she wouldn't change a thing, because they are the perfect muffin. Glad you submitted this recipe. Thank you.

From: Debbb

On Aug 13, 2006

Very good recipe! The muffins are moist, full of flavour & are so low in fat. I like to bake a batch of muffins on Sunday & freeze them so I have a fresh, healthy breakfast I can eat at my desk all week. This definitely fits the bill!

From: WI Cheesehead

On Jan 6, 2007

These were the first whole wheat muffins that I made that actually rose above the pan! I filled the tins almost full and they still made 12 muffins. I used 1 C oat bran and 1 C whole wheat pastry flour. Also used the spices from another pumpkin muffin recipe "Pumpkin Muffins". I think I'll have to try the pumpkin pie spice next time as the spices I added were a bit too much for me. I added about 1/4 C apple butter bcz I was short on pumpkin. Used 2 eggs (forgot to separate!) Used Sucanat for brown sugar. Will update on taste when rest of family tries it! My DD liked it.

From: Fanged Menace

On Sep 19, 2005

I made this as a bread by baking in a 9x5" loaf pan at 350F for 40 minutes. I threw in a tsp each of cinnamon, allspice, chinese five space, nutmeg, cloves and ginger and still felt that it needed more flavor. If I make it again I'll use more cinnamon and try vanilla as GloriaAnn suggests. I sprinkled a little brown sugar over the loaf before baking, and it was delightfully moist with nice crunches on top from the sugar.

From: Lori4squaremom

On Sep 14, 2005

These muffins were delicious! I used freshly cooked and pureed pumpkin, and was out of pumpkin pie spice so I used 1 tsp. cinnamon, and a pinch each of ground cloves and ground nutmeg. They turned out WONDERFULLY, and they were very moist and flavorful! My kids LOVED them!

From: Chef #48136

On Mar 7, 2003

Yummy, nutritious (beta-carotene from the pumpkin and fibre from the oat bran), and low fat... what more could I ask for in a muffin? These muffins were good warm as well as cold in my lunch the next day. The only thing I'd change would be to add some raisins.

From: CrazyBoutCooking

On Oct 25, 2006

These are yummy! I love the texture. They were a hit with everyone. Next time, I will use a little more spice. Maybe some extra cinnanmon. I will try the apple-oat soon,too. Thanks!!