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

Pumpkin Oat Bran Muffins Recipe

Publisher Photo
“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

Ingredients

  • 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.

Directions

  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.

Reviews for Pumpkin Oat Bran Muffins

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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! :)"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 16, 2012

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

MY REVIEW
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!!"

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