Easy Pumpkin Bran Muffins Recipes

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PUMPKIN BRAN MUFFINS



Pumpkin Bran Muffins image

Make and share this Pumpkin Bran Muffins recipe from Food.com.

Provided by Munchkin1287

Categories     Breads

Time 30m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 9

1 cup whole wheat flour
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1/4 cup egg substitute
3/4 cup soymilk
1 tablespoon cinnamon
1/4 cup sugar substitute
1/2 cup oat bran
2 teaspoons baking powder

Steps:

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Mix all dry ingredients together.
  • Mix all wet ingredients together.
  • Mix wet and dry together.
  • Spoon into oiled or sprayed muffin tin.
  • Bake for 10-15 minutes.

Nutrition Facts : Calories 141.1, Fat 4.9, SaturatedFat 0.7, Cholesterol 0.1, Sodium 155.4, Carbohydrate 22.8, Fiber 3.9, Sugar 5.1, Protein 5.4

EASY PUMPKIN BRAN MUFFINS



Easy Pumpkin Bran Muffins image

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

1 (18 ounce) box spice cake mix
3 cups Fiber One cereal
1 (15 ounce) can pumpkin
1/3 cup dried cranberries
2 cups water
2 tablespoons pumpkin pie spice
1/4 cup brown sugar
1/4 cup rolled oats
1 teaspoon ground cinnamon

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 BRAN MUFFINS



Pumpkin Bran Muffins image

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

3/4 cup whole wheat flour
1 1/3 cups wheat bran
1 cup rolled oats
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup canned pumpkin
1 cup skim milk
1/4 cup maple syrup
2 tablespoons vegetable oil (I use canola)
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1/2 cup raisins (I use golden sultanas)

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 OAT BRAN MUFFINS



Pumpkin Oat Bran Muffins image

"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

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

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.

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