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

    Pumpkin Bran Muffins. Photo by mianbao

    1/1 Photo of Pumpkin Bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    winkki's Note:

    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.)

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    Units: US | Metric


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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on December 06, 2003


      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

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    • on February 05, 2014


      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.

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    • on October 18, 2010


      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.

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    Read All Reviews (9)


    Nutritional Facts for Pumpkin Bran Muffins

    Serving Size: 1 (872 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 136.9
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.4 mg
    Sodium 156.0 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 5.1 g
    Sugars 8.3 g
    Protein 4.2 g

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