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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 146.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.2 g

View full nutritional breakdown of Pumpkin Cranberry Oat Bran Muffins calories by ingredient
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Pumpkin Cranberry Oat Bran Muffins

Submitted by: SARAH40460
Pumpkin Cranberry Oat Bran Muffins

Introduction

These are very soft and yummy muffins that just happen to be wonderfully healthy. When cranberries are in season, you can use fresh, but I use frozen ones during the rest of the year. Also, I find oat bran in the bulk bins at my grocery store, but wheat bran or even all whole wheat flour/oat flour should work. You could probably alter these and make blueberry banana or apple ones as well! I'd recommend using a good nonstick or silicone muffin pan for these; they stuck to my paper muffin wrappers a lot when we went to eat them, but everyone was trying to lick the paper clean nevertheless! These are very soft and yummy muffins that just happen to be wonderfully healthy. When cranberries are in season, you can use fresh, but I use frozen ones during the rest of the year. Also, I find oat bran in the bulk bins at my grocery store, but wheat bran or even all whole wheat flour/oat flour should work. You could probably alter these and make blueberry banana or apple ones as well! I'd recommend using a good nonstick or silicone muffin pan for these; they stuck to my paper muffin wrappers a lot when we went to eat them, but everyone was trying to lick the paper clean nevertheless!
Number of Servings: 12

Ingredients

    1 1/4 cup oat bran
    3/4 cup whole wheat flour
    2 tsp baking powder
    1 tsp cinnamon
    1/2 tsp nutmeg, ground
    1/2 tsp ginger, ground
    1/4 tsp salt
    3/8 cup maple syrup
    1 cup pumpkin, canned
    2 egg whites, lightly beaten
    1/2 cup skim milk
    1 cup whole cranberries
    1/4 cup whole oats

Directions

1. Preheat oven to 400 F.
2. Mix all the dry ingredients except the oats together in a large bowl. Make a well in the middle and set aside
3. In a medium bowl, mix together all of the wet ingredients except the cranberries.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix them together just until everything is moist.
5. Fold in the cranberries
6. Either coat a muffin pan with nonstick spray or line a muffin pan with muffin wrappers and divide the batter amongst the 12 muffin tins. Don't be afraid to fill them too full. These muffins don't rise very much.
7. Sprinkle the oats on top of the muffins and press them down slightly to keep them from falling off when the muffins rise. You can also dust the tops with some extra cinnamon if you'd like.
8. Bake in the oven for 20 minutes.
9. Enjoy!


Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SARAH40460.






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