Pumpkin High Fiber Muffins Food

PUMPKIN BRAN MUFFINS

Steps:

• Preheat oven to 400º F. Grease a muffin tin.
• In a large bowl add oil, yogurt, eggs, pumpkin, sugar, and molasses. Mix to combine.
• Add pumpkin spice, wheat bran, flour, baking powder, baking soda, and salt to the bowl. Mix to combine. Fold in the raisins.
• Divide batter between 12 muffins. Bake 17-19 minutes or until a toothpick comes clean out of the center of a muffin.

HIGH FIBER LOW CALORIE PUMPKIN BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
• Mix all dry ingredients, including raisins, in a large bowl.
• Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl.
• Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
• Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

PUMPKIN (HIGH FIBER) MUFFINS

Steps:

• Preheat oven to 350.
• Add the first 6 dry ingredients together in a mixing bowl and then mix with a spoon.
• Add the next 6 ingredients and mix together on low speed of mixer until well mixed.
• Add raisins and orange rind (if using) and mix until blended.
• Fill 18 lined muffin cups.
• Bake for 30 to 32 minutes, or until inserted toothpick comes out clean.

LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS

Steps:

• Preheat oven to 365.
• Grease 18 muffin cups. I use silicone muffin pans.
• In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
• Add the fruit and nuts and pulse/mix briefly.
• Add the flour, meal, bran and mix until just blended.
• Scoop into greased muffin cups and bake for 23-25 minutes.
• Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
• In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
• Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
• Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
• Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.

PUMPKIN HIGH PROTEIN MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray 16 silicone cupcake liners or line a cupcake tin.
• Mix all of the ingredients in a large mixing bowl.
• Evenly pour the pumpkin muffin batter into the 16 liners.
• Bake the muffins for 23 minutes.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.