Pumpkin Bran Muffins Recipes

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PUMPKIN OAT BRAN MUFFINS

"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 10



Pumpkin Oat Bran Muffins image

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

1-1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil

PUMPKIN BRAN MUFFINS

Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)

Provided by winkki

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13



Pumpkin Bran Muffins image

Steps:

  • Spray muffin pan (12 muffin size) with cooking spray.
  • Combine dry ingredients in large bowl and mix well.
  • In separate bowl, combine all remaining ingredients except raisins; blend well.
  • Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
  • Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
  • Smooth top slightly.
  • At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
  • Cool on rack.

Nutrition Facts : Calories 136.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.4, Sodium 156.1, Carbohydrate 26.1, Fiber 5.2, Sugar 8.3, Protein 4.3

3/4 cup whole wheat flour
1 1/3 cups wheat bran
1 cup rolled oats
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup canned pumpkin
1 cup skim milk
1/4 cup maple syrup
2 tablespoons vegetable oil (I use canola)
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1/2 cup raisins (I use golden sultanas)

PUMPKIN BRAN MUFFINS

Make and share this Pumpkin Bran Muffins recipe from Food.com.

Provided by Munchkin1287

Categories     Breads

Time 30m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 9



Pumpkin Bran Muffins image

Steps:

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Mix all dry ingredients together.
  • Mix all wet ingredients together.
  • Mix wet and dry together.
  • Spoon into oiled or sprayed muffin tin.
  • Bake for 10-15 minutes.

Nutrition Facts : Calories 141.1, Fat 4.9, SaturatedFat 0.7, Cholesterol 0.1, Sodium 155.4, Carbohydrate 22.8, Fiber 3.9, Sugar 5.1, Protein 5.4

1 cup whole wheat flour
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1/4 cup egg substitute
3/4 cup soymilk
1 tablespoon cinnamon
1/4 cup sugar substitute
1/2 cup oat bran
2 teaspoons baking powder

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