74 Reviews

These were good. I did forget the all purpose flour, because I forgot to write it down (my printer don't work). However I still enjoyed them very much! VERY MUCH! I added 1/4 tsp. Cinnamon, and 1/2 tsp vanilla, as well as some raisins and chopped pecans. They were very nice. I am going to save one for my breakfast tomorrow.

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GloriaAnn January 12, 2003

Very moist and tasty muffins. For this recipe I added whole eggs and used wheat flour. I also sprinkled pumpkin seeds on top of each muffin. Then using the back of a spoon I pressed the pumpkin seeds down into the batter so they would not roll off while baking. It made for a pretty muffin (see above). Next time I would like to add a bit more Pumpkin Pie Spice or perhaps cinnamon or ginger to kick the flavor up a bit. These would also be great with cranberries. Thank you.

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averybird February 21, 2011

Yummy, nutritious (beta-carotene from the pumpkin and fibre from the oat bran), and low fat... what more could I ask for in a muffin? These muffins were good warm as well as cold in my lunch the next day. The only thing I'd change would be to add some raisins.

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cpenner March 07, 2003

Unbelievable! Based on some of the reviews, I used 1 1/4 cup of oat bran, and 3/4 c whole wheat flour instead of the white flour. I also added a little extra cinnamon and a sprinkle more ginger. Then I added dried cranberries at the end. I baked 14 of these in regular size muffin tins at 415 (my oven runs hot) for exactly 20 minutes -- and they came out perfect! Thank you so much for posting, I will make these again and again!
Update - day 2 - these are even more delicious cold! With the addition of the cranberries, I may go a little lighter on the brown sugar next time - just out of preference.

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rsnelling42 February 04, 2012

Terrific! I made it into a 7 x 11 cake and put some cream cheese frosting on it. I used whole wheat flour, added 2 T. melted butter, and subbed some agave nectar for some of the brown sugar. I don't like things very sweet, and this was just right. Moist and delicious!

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Clare Bear February 02, 2011

Great recipe. I was looking for ideas on a Sunday morning and didn't have all the correct ingredients so I substituted old fashioned oats for the oat bran and 1/4 c Splenda brown sugar blend and whole wheat flour. I also added pecans and raisins. Despite my messing around with it, they turned out yummy!

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Ginny E. January 24, 2011

I really like these muffins. I tend to eat very healthy, and I love the Zen Bran Muffins that they sell at Trader Joe's and Whole Foods. I'm always looking for similiar muffins that I can make. I followed the recipe, but I used WHEAT BRAN instead of oat bran, SPLENDA BROWN SUGAR instead of real brown sugar, and WHOLE WHEAT FLOUR instead of white flour. I used about 2 TEASPOONS vegetable oil instead of 2 tablespoons. It came out very good and moist-tasting. It made 6 large muffins.

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Tashi123 November 01, 2010

Like many, I cut the oat bran to 1 cup and upped the flour (ww pastry flour) to one cup.I used 3/4 t cinnamon, 1/8 t cardamom and a pinch of cloves and ginger. I used "egg beaters" and kept the 2 T oil. I also had about 1/2 cup of mini chocolate chips because spoiled DS loves chocolate chips in muffins. Not an over-sweet muffin. Tasty and fun to make.

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MollyJ October 16, 2010

We love these muffins. I have made them with both pumpkin and apple. Both were wonderful! The only change I made was I omitted the oil and added a splash of milk instead.

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meyerfamily May 21, 2010

nice! because of what i had on hand, i used wheat bran, sf syrup instead of brown sugar, and omitted the vegetable oil. like this, these muffins only have 52 calories each, no fat, and nearly 5 grams of fiber! thanks so much for the recipe! MADE AGAIN with soymilk, no oil, egg beaters, and splenda brown sugar blend - this is an AWESOME muffin and around 100 calories - one WW point!!!

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chungry1 March 02, 2010
Pumpkin-Oat Bran Muffins