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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 104.4 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.5 g

View full nutritional breakdown of Pumpkin Carrot Bran Muffin calories by ingredient
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Pumpkin Carrot Bran Muffin

Submitted by: WKABAN

Introduction

This is the blending of two of my favorite low calorie muffin recipes. I wanted something larger, more substantial, but didn't want to add too many more calories. These muffins are not too sweet, high in fiber, and practically fat free. For those counting WW PointsPlus, they are three WW PointsPlus. If you like a sweeter muffin, you may consider increasing the sugar or adding packets of your favorite sweetener. This is the blending of two of my favorite low calorie muffin recipes. I wanted something larger, more substantial, but didn't want to add too many more calories. These muffins are not too sweet, high in fiber, and practically fat free. For those counting WW PointsPlus, they are three WW PointsPlus. If you like a sweeter muffin, you may consider increasing the sugar or adding packets of your favorite sweetener.
Number of Servings: 12

Ingredients

    2 C All Bran Cereal
    1 1/4 C Skim Milk
    1/4 Sugar
    1 C Canned Pumpkin
    1 C Shredded Carrots, excess moisture squeezed out until quite dry
    2 Egg Whites

    Mix the above. Allow to stand together for 10 minutes

    1 C Flour
    1 1/2 tsp Baking Soda
    1 1/2 tsp Baking Powder
    1 1/2 tsp Pumpkin Pie Spice

    1/4 C Raisins (Optional, but included in nutritional information)

Directions

Preheat oven to 400 degrees. Spray muffin tin with non-stick cooking spray.

Mix wet ingredients, and allow to stand for 5 minutes.

Combine dry ingredients in separate bowl. Stir into wet ingredients just until mixed, Stir in raisins, if desired.

Divide evenly into muffin tin. Bake for approx 18-20 minutes depending on how wet your carrots were. Begin checking and add time as necessary. To lengthen shelf life, store in refrigerator.

Makes 12







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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My daughter wanted bran muffins for her birthday in lieu of a cake. I followed the recipe except I used 1/2 c. whole wheat flour & 1/2 cup all purpose flour in place of 1 cup of all purpose flour. I also substituted chopped dates for raisons. I had to cook a longer than indicated, but they're GREAT! - 4/24/10

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  • I love these muffins and make them all the time. However, they are 3 WW PointsPlus - not 2!! - 9/10/12

    Reply from WKABAN (9/11/12)
    Old WW point program! I haven't refigured with Points Plus, but since you pointed it out, I have changed it.


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  • Takes way longer than the recipe says. I had to watch over them and do the toothpick test to determine when they were ready. Took about 20 minutes total. The muffins are very very moist b/c of the pumpkin. Also, Canadians should note that our All Bran has WAY more sodium in itthan this recipe states - 3/16/11

    Reply from WKABAN (9/11/12)
    The dryer the carrot, the quicker they cook. Even the water content on the canned pumpkin will vary from can to can. On occasion, they take me a while, too.


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  • I LOVE these! Perfect for the Fall! - 11/2/10

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