Prep 10 mins
Cook 20 mins
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.)
- 177.44 ml whole wheat flour
- 314.66 ml wheat bran
- 236.59 ml rolled oats
- 4.92 ml baking soda
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 177.44 ml canned pumpkin
- 236.59 ml skim milk
- 59.14 ml maple syrup
- 29.58 ml vegetable oil (I use canola)
- 4.92 ml vanilla extract
- 4.92 ml grated orange rind
- 118.29 ml raisins (I use golden sultanas)
- Spray muffin pan (12 muffin size) with cooking spray.
- Combine dry ingredients in large bowl and mix well.
- In separate bowl, combine all remaining ingredients except raisins; blend well.
- Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
- Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine).
- Smooth top slightly.
- 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.
- Cool on rack.
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
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.
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.