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

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4.5 14 19
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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 each: 155 calories, 4g fat (0 saturated fat), 0 cholesterol, 246mg sodium, 30g carbohydrate (14g sugars, 4g fiber), 5g 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

Reviews for Pumpkin Oat Bran Muffins

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MarineMom_texas User ID: 31788 236314
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."

_sunshine_ User ID: 8590763 235775
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."

DreaminDeb User ID: 7015297 81629
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! :)"

Purfct88 User ID: 7400552 100056
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!"

wasoongu User ID: 1077273 97964
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."

KWhitehead User ID: 956468 157203
Reviewed Feb. 16, 2012

"Love them. I've made them 3 or 4 times now. My husband and toddler like them also. :)"

danielleylee User ID: 4484886 209287
Reviewed Oct. 24, 2011

"These are moist, this recipe also made 12 muffins for me as well. I doubled the pumpkin pie spice and added a pinch of cinnamon, but I am a huge spice fan!!"

Sunny1978 User ID: 3946676 155421
Reviewed Mar. 17, 2011

"Very Good for a healthy muffin. I added pecans and in a pinch, cooked mashed sweet potato works great as a pumpkin substitute!"

kmohning User ID: 5197302 155420
Reviewed Mar. 16, 2011

"I added a handful of cranberries and raisins, I also added about a tablespoon of molasses to help bring out the pumpkin flavors. I was pleasantly surprised at how much flavor these muffins really had since I have quite a sweet tooth, I wasn't sure I would like them, but they were wonderful!"

howdu User ID: 1170706 172487
Reviewed Feb. 27, 2011

"These were very good. They made 12 muffins for me, still nicely sized. I subbed cinnamon for the pumpkin pie spice. Made them twice, the second time being not so healthy and added in white chocolate chips. Yum!"

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