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    You are in: Home / Recipes / Pumpkin Bran Muffins Recipe
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    Pumpkin Bran Muffins

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 04, 2013

      These muffins were moist, dense, and delicious. I added 1/4 cup ground flaxseed, used 1/2 cup applesauce instead of the oil, and used egg substitute to reduce calories and fat grams. They weren't missed. I was able to fit 7 muffins into my Texas-sized muffin cups. Due to the size, I baked them at 350 degrees for 40 minutes. I am really glad I tried this recipe and I will certainly make this again next time I pick up a can of pumpkin. Thanks for posting!

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    • on December 14, 2010

      The taste was good and a great way to use up my left over pumpkin. They didn't rise very much and they stuck to the muffin liners like crazy. I'll make this again but I'll grease the muffin tins instead and fill them to the top. Thanks

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    Nutritional Facts for Pumpkin Bran Muffins

    Serving Size: 1 (57 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 116.6
     
    Calories from Fat 35
    30%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 18.0 mg
    6%
    Sodium 112.7 mg
    4%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 9.6 g
    38%
    Protein 2.8 g
    5%

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