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Pumpkin Oat Bran Muffins

 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
9 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/2 cups oat bran
  • 1/2 cup King Arthur Unbleached 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


  • 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 near the center
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack. Serve warm. Yield: 9 muffins.
Nutritional Facts: 1 muffin equals 155 calories, 4 g fat (trace saturated fat), trace cholesterol, 246 mg sodium, 30 g carbohydrate, 4 g fiber,

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Pumpkin Oat Bran Muffins (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.