Healthypumpkinpiebranmuffins Recipes

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

Ingredients

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

HEART-HEALTHY PUMPKIN MUFFINS

Heart-Healthy Pumpkin Muffins image

These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina.

Provided by D. Todd Miller

Categories Quick Breads

Time 28m

Yield 12-15 muffins, 12-15 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup raisins
3/4 cup brown sugar
1/4 cup vegetable oil
3/4 cup molasses
1/2 cup 1% low-fat milk
4 egg whites or 1/2 cup egg substitute
1 cup canned pumpkin

Steps:

Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
Bake at 375 degrees F for 16 to 18 minutes.

Nutrition Facts : Calories 259.1, Fat 5, SaturatedFat 0.8, Cholesterol 0.5, Sodium 243.5, Carbohydrate 50.7, Fiber 1.3, Sugar 28.7, Protein 4.1

PERFECT PUMPKIN MUFFINS

Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

HEALTHY PUMPKIN CRANBERRY MUFFINS

Healthy Pumpkin Cranberry Muffins image

Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Provided by simplytater

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup milk
1 ½ teaspoons white vinegar
½ cup whole wheat flour
½ cup all-purpose flour
½ cup quick cooking oats
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup canned pumpkin
½ cup packed brown sugar
¼ cup white sugar
2 tablespoons vegetable oil
1 egg
½ cup coarsely chopped fresh cranberries
¼ cup dried cranberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Stir milk and vinegar together in a small bowl.
Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 28.1 g, Cholesterol 16.3 mg, Fat 3.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 236.1 mg, Sugar 16.1 g

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