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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    9 muffins

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

Directions

  • 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
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.

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Reviews

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Average Rating:
  • heathersmylie
    Jun 9, 2020

    I used this recipe as a BASE for a Semi healthy muffin for my husband and I to eat daily to add fiber. I am not sure I would brag about them and serve them to guests but they are easy to pop out of the freezer and take one for a midmorning snack to add fiber to the diet. I used the entire can of pumpkin purée, added a very overripe banana because I didn’t want to waste it, doubled the pumpkin pie spice, used 2 whole eggs not just egg whites, and used whole milk rather than skim. Made this way they were moist and not too sweet which is what I was looking for. I think the overripe banana boosts the sweetness of the brown sugar and adds moisture. I have not made it the other way so I am not sure how it would have turned out.

  • LeslieH
    Feb 28, 2018

    Very moist and tasty. I added extra spice as suggested by another reviewer and would do so again. I also threw in about 3 Tbsp ground flax seed to up the health benefits. I wonder how they would taste with dried cranberries.

  • Michelle
    Feb 17, 2018

    Kid Disapproved :( I think I baked these too long (used 24 min) cuz they were dry. Also not too sweet which I guess is a good thing for healthy, but also the flavor didn't pop out. Also, I filled the cups half way expecting a big rise, but it didn't occur, so they were really tiny hard muffins. Will put in more next time and probably follow some of the commenters recommendations' for molasses/nuts/more spice. Also decrease cooking time - did use silicone cups so that may have had something to do with it too.

  • Kim
    Sep 30, 2017

    Do not make these with paper muffin cups. Mine stuck like crazy and we’re nearly ruined. This advice should absolutely be included in the basic instructions. I subbed wheat bran because it’s what I had on hand. Decent muffins overall.

  • MarineMom_texas
    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_
    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
    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
    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
    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
    Feb 16, 2012

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