High Fiber Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 2.3 g
  • Cholesterol: 37.1 mg
  • Sodium: 371.1 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 8.6 g

View full nutritional breakdown of High Fiber Pumpkin Muffins calories by ingredient
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Number of Servings: 6


    Mix together:
    1 cup oat bran (heaping cup)
    1 cup oatmeal (heaping cup – quick or instant, doesn’t matter)
    1 ½ tsp baking powder (Rumford is recommended, it is a non-aluminum brand)
    1 tsp baking soda
    Pinch of salt

    Blend together:
    1 egg
    1 cup FF evaporated milk (you can use skim milk but I think FF evaporated gives better flavor)
    ¾ cup FF plain yogurt (I use Stoneyfield organic french vanilla FF yogurt)
    ½ cup pumpkin (from the can, not the pumpkin pie mix, just straight up pumpkin)
    1 tsp cinnamon (heaping)
    1 tsp pumpkin pie spice (heaping)
    1 ½ tsp vanilla extract
    ½ - ¾ cup Splenda (just depends on how sweet you like it)


Makes 6 extra-large muffins.

Preheat oven to 350 degrees. Use the large muffin size muffin pan. Spray with nonstick spray.
Combine first set of dry ingredients. Blend second set of wet ingredients. Add wet ingredients to dry, stir and scrape into a pan quickly and put into preheated oven immediately. Cook for 25 minutes, until top is golden brown and sides begin to pull away from the edge of the pan. Cool for a few minutes before turning out onto a cooling rack. Once completely cool, I put mine into a Ziploc baggie and reheat during the week for breakfast. I reheat 1 minute in the microwave and then sprinkle Splenda over them. The Splenda melts and makes a crunchy, gooey top. Very good!
OPTIONAL: Add nuts and dried fruits if you want - adjust calories accordingly.

Number of Servings: 6

Recipe submitted by SparkPeople user SUASPONTE.

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