Pumpkin Oat Bran Muffins 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

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.

PUMPKIN OAT BRAN BREAD OR MUFFINS



Pumpkin Oat Bran Bread or Muffins image

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

2 1/2 cups whole wheat flour
2 1/2 cups oat bran
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1 tablespoon baking soda
4 egg whites
29 ounces pumpkin
1/2 cup applesauce
1/2 cup chopped nuts
1 cup raisins
1/2 cup wheat germ (optional)

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.

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

OAT BRAN MUFFINS



Oat Bran Muffins image

This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!

Provided by Bron

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 12

Number Of Ingredients 9

½ cup dark brown sugar
1 ½ cups oat bran
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
  • Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
  • Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
  • VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g

HEALTHY PUMPKIN PIE BRAN MUFFINS



Healthy Pumpkin Pie Bran Muffins image

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

1/4 cup granulated sugar
1 cup all-bran cereal
1 cup nonfat milk (skim)
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1 egg, beaten
1 3/4 teaspoons pumpkin pie spice
1 tablespoon vanilla extract

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 MUFFINS



Pumpkin Oat Muffins image

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

1 cup unbleached flour, Sifted
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin, Canned, Mashed
1/2 cup brown sugar, Packed
1 large egg, Slightly Beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick-cooking oats
1/2 cup raisins
crumb topping

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.

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

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