Pumpkin Bran Muffins

Submitted by winkki

"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.)"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 12 muffins

ingredients

• 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)

directions

1. Spray muffin pan (12 muffin size) with cooking spray.
2. Combine dry ingredients in large bowl and mix well.
3. In separate bowl, combine all remaining ingredients except raisins; blend well.
4. Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
5. Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
6. Smooth top slightly.
7. 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.
8. Cool on rack.

Reviews

[carole in orlando]

Just pulled these out of the oven! The texture is very good and they smell so-o-o good. I got nervous about there being no eggs, so I put in 1/4 cup Eggbeaters. I prefer mine a little sweeter (personal preference) so will add some sugar next time. I used dried cranberries because they go so well with pumpkin and orange flavors. With the additions I will make these often! Thanks for the recipe. Carole in Orlando

 

[mianbao]

These are very good. I found them nicely chewy, moist and flavorful. And I never put health concerns before flavor. They are also ridiculously easy to make, and will be made again at my house. I changed very little, trusting the recipe poster. I did omit the vanilla, because of personal preference, and used about 1/2 teaspoon of orange oil instead of orange zest. I used home-cooked kabocha pumpkin, rather than canned. I also used honey instead of maple syrup. Oh, and I added 1/4 teaspoon salt. I dusted the tops with cinnamon before putting them in the oven, and thought that was a nice touch. Thank you very much for posting this recipe that makes delicious muffins, that are good for you, too.

 

[magentakitteh]

Unfortunately these turned out very dry and didnt have much of a pumpkin taste. I used oat bran instead of wheat bran and substituted honey for the maple syrup: 1 to 1 as recommended by a substitution chart. This may have been the reason for how dry they were.

 

[Gingernut]

Very good. I made a few changes. I used fresh pumpkin puree (leftover baby food) and pureed pears instead of canned pumpkin. I used yoghurt instead of milk. Because the yoghurt was sweetened, I left out the syrup. I also used 1 c each of flour, oat bran, and oats, instead of the proportion stated. I soaked the raisins, and added 2 grated carrots. These were very good, as long as you are not expecting a sweet muffin! Perfect for my kids, who don't know any better ;)

 

[Chef RZ Fan]

I used Oat Bran instead of Wheat Bran and we loved them. DH likes Muffins that are heavy on the texture. I made them the day before Thanksgiving and the Pumpkin made them a special Thankgiving breakfast which was very helpful while I was already busy with other things for the day - this is a keeper for us. Thank you !