Bran Pumpkin Muffins Recipes

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PUMPKIN BRAN MUFFINS



Pumpkin Bran Muffins image

moist and flavorful pumpkin bran muffins

Provided by Lauren Schmidt

Categories     Baking

Time 25m

Number Of Ingredients 13

1/4 cup coconut oil, melted
1/2 cup plain yogurt
2 eggs
1 cup pumpkin puree
1/4 cup sugar
1 tablespoon molasses
1 1/2 teaspoon pumpkin pie spice
1 cup wheat bran
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup raisins

Steps:

  • Preheat oven to 400º F. Grease a muffin tin.
  • In a large bowl add oil, yogurt, eggs, pumpkin, sugar, and molasses. Mix to combine.
  • Add pumpkin spice, wheat bran, flour, baking powder, baking soda, and salt to the bowl. Mix to combine. Fold in the raisins.
  • Divide batter between 12 muffins. Bake 17-19 minutes or until a toothpick comes clean out of the center of a muffin.

Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, ServingSize 1 muffin, Sodium 227 milligrams sodium, Sugar 9 grams sugar

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

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 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.

BRAN PUMPKIN MUFFINS



Bran Pumpkin Muffins image

Served warm from the oven, these cinnamon-spiced pumpkin muffins are moist and delicious.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 13

1 ¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ¼ cups All-Bran® Original or All-Bran® Bran Buds®
1 cup low fat milk
¾ cup raisins
1 cup canned, mashed pumpkin
1 egg
3 tablespoons vegetable oil
1 ½ teaspoons sugar

Steps:

  • Stir together flour, the 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
  • In large mixing bowl, combine Kellogg's® All-Bran® cereal, milk, raisins and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Sprinkle with the remaining 1 1/2 teaspoons sugar.
  • Bake at 400 degrees F about 20 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 34.8 g, Cholesterol 15.3 mg, Fat 4.6 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 205.2 mg, Sugar 17.9 g

PUMPKIN-OAT BRAN MUFFINS



Pumpkin-Oat Bran Muffins image

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

1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable oil cooking spray

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.

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