Best 5 Pumpkin Oat Bran Muffins Recipes

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Pumpkin oat bran muffins are a delicious and nutritious breakfast or snack option that can be enjoyed by people of all ages. Not only are they packed with fiber and whole grains, but they are also a good source of vitamins and minerals. Additionally, pumpkin oat bran muffins are relatively easy to make and can be customized to suit your own personal preferences. Whether you prefer them sweet or savory, there is a pumpkin oat bran muffin recipe out there for everyone. So if you are looking for a healthy and delicious way to start your day, or simply want a tasty treat to enjoy, give pumpkin oat bran muffins a try.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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.

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.

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

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree.
  • If you don't have oat bran, you can substitute rolled oats or quick oats. Just be sure to grind them into a flour before using.
  • You can add a variety of spices to these muffins, such as cinnamon, nutmeg, ginger, and cloves. You can also add a cup of chopped nuts or raisins.
  • Be sure not to overmix the batter. Overmixing will make the muffins tough.
  • Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These pumpkin oat bran muffins are a delicious and healthy way to start your day. They're packed with fiber and nutrients, and they're also low in calories. So next time you're looking for a quick and easy breakfast, try these muffins. You won't be disappointed!

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