Pumpkin Carrot Bran Muffin

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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: 102.0 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


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 two points. 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 two points. 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
    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 10 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 12-14 minutes. to lengthen shelf life, store in refrigerator.

Makes 12


Number of Servings: 12