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
HEALTHY PUMPKIN PIE BRAN MUFFINS
These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time
Provided by kimhildeb
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
- Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
- Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
- Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
- Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
- Makes 12 muffins.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3
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.
EASY PUMPKIN BRAN MUFFINS
These muffins are easy to make and easier to eat. If you're on Weight Watchers, 12 muffins per recipe makes 3 point muffins. 24 muffins makes 1 point muffins
Provided by MsTeechur
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix together cake mix, pumpkin, water, cranberries, pumpkin pie spice, and fiber one.
- Use muffin tin liners or Pam the muffin tin well.
- Pour the batter into the tins.
- Mix together cinnamon, oats, and brown sugar.
- Sprinkle on tops of muffins.
- Bake for 30-40 minutes until a toothpick inserted comes out clean.
Nutrition Facts : Calories 253.3, Fat 6.5, SaturatedFat 1.6, Sodium 347.3, Carbohydrate 52.9, Fiber 8.6, Sugar 24.9, Protein 3.8
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 SPICE BRAN MUFFINS
Made with whole wheat and bran, these spicy pumpkin muffins are a great way to jazz up your morning or have a snack during the day. They're more of a breakfast muffin than a dessert. You could always add more sugar to make them more like a dessert. I like to double the recipe for larger muffins. I hope you like them as much as I do!
Provided by chaiandallthatjazz
Categories Breakfast
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Melt butter and coconut oil separately.
- Grease muffin cups with the melted butter.
- Whisk together all dry ingredients in a large bowl.
- Add all wet ingredients to the center of the large bowl.
- Use a hand mixer to gently blend it all together.
- Stir in pumpkin seeds. Save a little bit for garnish.
- Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds.
- Sprinkle just a little sugar over the top of each muffin.
- Bake for 20 minutes.
- Remove from oven and let cool for a few minutes before placing each muffin on a wire rack.
- Enjoy!
Nutrition Facts : Calories 137.9, Fat 9.5, SaturatedFat 6.4, Cholesterol 40, Sodium 298.6, Carbohydrate 11.4, Fiber 1.9, Sugar 2.7, Protein 3.4
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- Whisk together flour, bran, sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a large bowl. Set aside.
- Gently stir pumpkin mixture into flour mixture until just combined (it's okay if some lumps remain) and fold in raisins, if using. Divide batter evenly among muffin cups.
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- Stir in the eggs and buttermilk., In a separate bowl, whisk together the flour, salt, spices, baking soda, and baking powder., Stir into the pumpkin mixture, then stir in the dried cranberries (or raisins).
- 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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