PUMPKIN OAT MUFFINS
It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PUMPKIN OAT BREAD
Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.
Provided by happiestmama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 22
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
- Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
- Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
- Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
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
Provided by Taste of Home
Time 35m
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- 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 : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
PUMPKIN-OAT BRAN MUFFINS
This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!
Provided by Mysterygirl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Combine first six ingredients in a large bowl; stir well.
- Make a well in center of mixture.
- Combine pumpkin and next three ingredients; stir well.
- Add to dry ingredients, stirring just until moistened.
- Spoon into muffin pans coated with cooking spray, filling ¾ full.
- Bake at 425 degrees for 20 minutes.
- Remove from pans immediately; serve warm or at room temperature.
- Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
- Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
- Substitute apple pie spice for pumpkin pie spice.
- Add 1 Tsp ground cinnamon to dry ingredients.
PUMPKIN OAT MUFFINS
Make and share this Pumpkin Oat Muffins recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
- Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
- Add dry ingredients all at once, stirring just enough to moisten.
- Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
- Sprinkle with crumb topping.
- Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
- Serve hot with homemade jelly or jam.
- CRUMB TOPPING:
- Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
- Mix until crumbly.
PUMPKIN BRAN BREAD
Provided by Beth Harrison
Categories Bread Bake Thanksgiving High Fiber Pumpkin Fall Winter Bon Appétit South Carolina
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
- Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)
PUMPKIN BRAN MUFFINS
Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)
Provided by winkki
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Spray muffin pan (12 muffin size) with cooking spray.
- Combine dry ingredients in large bowl and mix well.
- In separate bowl, combine all remaining ingredients except raisins; blend well.
- Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
- Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
- Smooth top slightly.
- At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
- Cool on rack.
Nutrition Facts : Calories 136.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 0.4, Sodium 156.1, Carbohydrate 26.1, Fiber 5.2, Sugar 8.3, Protein 4.3
PUMPKIN OATMEAL MUFFINS
These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.
Provided by Marz7215
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
- In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
- Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7
PUMPKIN OAT BREAD
This is my favorite pumpkin bread. There is obviously no shortage of pumpkin bread recipes here, as I had to look through a lot of pages to check for a duplicate before posting, but I love the addition of oats in this one. I clipped the recipe from a magazine several years ago and don't have the source, but think it may have been from Libby's.
Provided by GaylaJ
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
- Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
- Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 317.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 33.4, Sodium 216.9, Carbohydrate 51.5, Fiber 1.4, Sugar 31.5, Protein 5
FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS
This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.
Provided by zoomer43
Categories Quick Breads
Time 48m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350, and prepare two medium size muffin pans.
- Mix the first 10 ingredients in a large bowl.
- Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
- In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
- Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
- Fill muffin cups with a scant 1/4 C of batter.
- Bake for 15-18 minutes.
- Cool in muffin pan for 5 minutes.
- Remove muffins to a wire rack, and cool completely.
- Package 4 or 5 in quart size Ziplock.
- Label, and date the muffins you won't eat in the next couple of days and freeze.
Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4
PUMPKIN OAT BRAN BREAD OR MUFFINS
Not your typical muffin, but they pack in 5 grams of fiber per muffin and are low calorie/fat. Oh and they taste great too! For even more fiber add the wheat germ. I make double batches and freeze half of them for down the road. Scale recipe back to 12 if you only want to make 1 muffin tray of these.
Provided by Marc Peters
Categories Quick Breads
Time 1h5m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
- Make a well in the center of the mix.
- Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
- Stir in chopped nuts and raisins.
- Spray muffin tray with cooking spray and pour in batter.
- Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
- This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.
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- Cover the bowl and refrigerate the batter for 4 hours, or as long as overnight., Preheat the oven to 375°F.
- Lightly grease a 12-cup muffin pan, or line the wells with papers., Scoop the batter into the prepared pan, using a heaping 1/4 cup of batter for each muffin.
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