Pumpkin Bran Muffins
9
People talking
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
- Yields:
- Units:
9
People talking
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
- 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.
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RECIPE MADE WITH LOVE BY
@winkki
Contributor
@winkki
Contributor
"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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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.Reply
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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.Reply
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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.Reply
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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.Reply
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