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