- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 84.1
- Total Fat: 1.1 g
- Cholesterol: 17.7 mg
- Sodium: 243.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
Pumpkin Cranberry Oat Bran MuffinSubmitted by: VEGIESATAN
IntroductionGreat muffin for the fall season. Great muffin for the fall season.
3/4 cup lowfat vanilla soy milk
1 tsp apple cider vinegar
1 cup canned pumpkin
1 1/4 cup whole wheat flour
3/4 cup oat bran
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon or cardamon
1/4 tsp ground cloves
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
Spray muffin pan with cooking spray.
In a large bowl whisk together soy milk and vinegar and rest for 1 minute to allow it to curdle.
Add canned pumpkin (or fresh pureed pumpkin), egg and whisk to completely combine them.
In a separate bowl whisk together the dry ingredients and spices.
Fold the dry ingredients into the wet mix until just combined. At this point fold in dried cranberries and walnuts if using. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture evenly into muffin tins.
Bake for 6 minutes at 400, then turn oven down to 350 and bake for additional 15 minutes or until toothpick comes out clean. Allow muffins to cool in pan for 10 minutes before transferring onto wire rack to complete cooling.
Makes 12 muffins
If adding walnuts calories are 116kcal each.
Number of Servings: 12
Recipe submitted by SparkPeople user VEGIESATAN.
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Member Ratings For This Recipe
This is not a sweet muffin - it has the moistness and natural sweetness of pumpkin and is good. If you don't have oat bran (as I don't) ground oatmeal works just fine. I also didn't have vanilla soy milk but substituted skim milk with 2 tsp of vanilla and 1/4 cup of sugar added -seemed to work fin - 1/9/10