Pumpkin Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 C canned pumpkin puree4 large egg whites, slightly beaten1/2 nonfat plain or vanilla yogurt1/2 C unsweetened applesauce3/4 C whole wheat flour3/4 C natural bran (I've used both wheat and oat)1 tsp baking powder1 tsp baking soda1 1/2 tsp ground cinnamon1/2 tsp salt1 cup dried cranberries or raisins (I prefer the cranberries)
Preheat oven to 400 degrees. Line or spray muffin cups.
In a medium size bowl, combine pumpkin, eggs, yogurt, applesauce and vanilla.
In a large bowl, mix the flour, bran, sugar, baking powder, baking soda, cinnamon and salt. Add the wet mixture to the flour mixture. Stir until just combined, then fold in the cranberries. Do not overmix the batter or the muffins will be tough when baked.
Fill muffin cups and bake on the middle rack for 18-20 minutes.
The recipe is supposed to make 12 regular-sized muffins, but I usually get 16.
Number of Servings: 16
Recipe submitted by SparkPeople user RICEANDBEANS.
In a medium size bowl, combine pumpkin, eggs, yogurt, applesauce and vanilla.
In a large bowl, mix the flour, bran, sugar, baking powder, baking soda, cinnamon and salt. Add the wet mixture to the flour mixture. Stir until just combined, then fold in the cranberries. Do not overmix the batter or the muffins will be tough when baked.
Fill muffin cups and bake on the middle rack for 18-20 minutes.
The recipe is supposed to make 12 regular-sized muffins, but I usually get 16.
Number of Servings: 16
Recipe submitted by SparkPeople user RICEANDBEANS.
Nutritional Info Amount Per Serving
- Calories: 102.4
- Total Fat: 0.4 g
- Cholesterol: 0.2 mg
- Sodium: 274.6 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.2 g
- Protein: 2.8 g
Member Reviews