Whole Wheat Pumpkin Muffins With Oat Bran And Flaxseed Food

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WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED



Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed image

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

1 cup whole wheat flour
½ cup oat bran
¼ cup flaxseed meal
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 egg, beaten
4 tablespoons canola oil
½ (30 ounce) can pumpkin pie filling (such as Libby's®)
⅔ cup applesauce
½ cup brown sugar

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

WHOLE WHEAT PUMPKIN OAT MUFFINS



Whole Wheat Pumpkin Oat Muffins image

These moist, hearty whole wheat muffins make the house smell like fall.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 16

2 cups whole wheat flour
1 cup quick-cooking rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
3/4 cup pure pumpkin puree - canned or homemade
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup canola or vegetable oil
1 egg
2 teaspoons vanilla extract

Steps:

  • Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
  • In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
  • Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
  • Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS



Flax, Oat Bran, Buckwheat, & Pumpkin Muffins image

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

3/4 cup all-purpose flour
3/4 cup buckwheat flour
3/4 cup oat bran
3/4 cup flax seed, ground
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1 cup walnuts, chopped (optional)
1/2 cup milk
2 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla

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

WHOLE WHEAT PUMPKIN MUFFINS



Whole Wheat Pumpkin Muffins image

I combined a recipe with my own to make pumpkin muffins, it has no added fat, refined flour and no added sugar. not too bad if you are watching those things.

Provided by audie

Categories     Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

3 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/4 cups Splenda sugar substitute
3 large eggs
1/2 cup applesauce
2 cups canned pumpkin
2 cups cold milk
1 1/2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon allspice

Steps:

  • mix dry ingredients, add the rest and mix on medium speed until well blended.
  • Pour into greased muffin cups.
  • bake at 400 degrees 17-19 minutes until slightly browned.

Nutrition Facts : Calories 102.9, Fat 2.1, SaturatedFat 0.9, Cholesterol 35.1, Sodium 166, Carbohydrate 18, Fiber 3.1, Sugar 1, Protein 4.5

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