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Pumpkin Oat Bran Muffins Recipe
Pumpkin Oat Bran Muffins Recipe photo by Taste of Home

Pumpkin Oat Bran Muffins Recipe

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4.5 14
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“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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings


  • 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 egg whites
  • 1 cup canned pumpkin
  • 1/2 cup fat-free milk
  • 2 tablespoons canola oil

Nutritional Facts

1 muffin equals 155 calories, 4 g fat (trace saturated fat), trace cholesterol, 246 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. 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.
  2. Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
Originally published as Pumpkin Oat Bran Muffins in Healthy Cooking December/January 2009, p9

Nutritional Facts

1 muffin equals 155 calories, 4 g fat (trace saturated fat), trace cholesterol, 246 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Reviewed Nov. 4, 2015

"I made these muffins this morning and they are delicious. I used a recommendation in one of the reviews about doubling the spice and it was perfect - not overbearing. I used paper muffin cups sprayed with cooking spray and the muffins still stuck to the paper. I recommend just greasing your muffin tin and not using the paper cups. We will definitely be having these muffins again.

I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

Reviewed Oct. 28, 2015

"A nice fall recipe. I used 1/3 cup dark molasses instead of the brown sugar. I doubled the pumpkin pie spice .I also used whole wheat pastry flour instead of the white flour. Added 1/4 cup raisins, and 1/4 cup chopped walnuts. Dark and earthy, not too sweet."

Reviewed Dec. 4, 2013

"I love this recipe but I made a few changes. I substituted whole wheat for white flour and I only used 1/2 the amount of sugar. I also added about 1/4 cup of chopped pecans and 1/4 cup of raisins. They were fabulous! Then I made another change the next time I used this recipe. I substituted 1 cup of mashed bananas for the pumpkin and I didn't add raisins or the pumpkin pie spice. My husband loved them! :)"

Reviewed Sep. 8, 2013

"Just finished eating a muffin! Really like these. I did change it a little as I try to avoid oils. I used 1/8 cup of unsweetened applesauce instead of the oil and also used 1/4 cup coconut flour along with 1/4 cup white flour. Will make again and again!"

Reviewed Oct. 29, 2012

"This recipe was only so-so, not amazing, but I did make some adjustments that might have sabotaged the outcome. I didn't have oat bran, so I just put some oats in the food processor and made oat flour. I also used coconut oil in place of the canola. I added dried apples and some chopped walnuts. I will keep the recipe to make again, though, because it's nice to find really healthy muffin recipes that don't have too much sugar and oil."

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