Bran pumpkin muffins

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.4 mg
  • Sodium: 220.2 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Bran pumpkin muffins calories by ingredient
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The bit of pumpkin make these muffins a morning treat! The bit of pumpkin make these muffins a morning treat!
Number of Servings: 48


    4 1/2 c bran buds (1 1/2 c may be flakes)
    1 1/4 c boiling water
    1 1/4 c honey
    1 c egg beaters
    3 c nonfat yogurt or buttermilk
    3/4 c canned pumpkin
    1 c white flour
    1 c whole wheat flour
    1 1/4 c oatmeal
    4 tsp baking soda
    1/2 tsp salt


Preheat oven to 400 degrees.

In very large mixing bowl, pour boiling water over bran buds (and flakes) and stir to mix.

In second bowl, cream honey and egg beaters together. Stir in yogurt and pumpkin.

In a third bowl, mix flours, oats, baking soda, and salt.

Pour dry mixture over bran mixture. Cover entire mixture with creamed pumpkin mixture. Beat on medium speed until just mixed.

Spoon mixture into greased muffin tins (spray oil works best). Bake at 400 degrees for 10-12 minutes. Muffins are done when the top appears dry and any honey on the top is boiling. Serve alone or with cottage-cheese topping (follows).

Makes 48 muffins. These muffins can be kept in the fridge for 2 weeks as dough or cooked muffins. Calorie count does not include topping.

Cottage cheese topping:
1 c cottage cheese (nonfat)
1/4 c honey
non fat yogurt

In food processor, blend cottage cheese and honey until smooth. Add yogurt to desired consistency. Spoon over muffins. If you choose a thicker consistency, you can use a piping bag with a long tip to squirt cheese into the muffins as a filling.

Number of Servings: 48

Recipe submitted by SparkPeople user H.MACK.

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