Low Calorie Pumpkin Oat Bran Muffin


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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 77.8
  • Total Fat: 0.7 g
  • Cholesterol: 14.4 mg
  • Sodium: 279.9 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Low Calorie Pumpkin Oat Bran Muffin calories by ingredient
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Introduction

I found a recipe for low calorie pumpkin muffins but the recipe called for Splenda. Living abroad I can't get splenda but I still like to make low calorie desserts. I've used plain sugar but have added the oat bran and applesauce and cut down on the milk from the original recipe to make these yummy low calorie muffins. If yiu want them a little sweetwe you can use 2/3 cup sugar and gain a few more calories or if you want them less sweet, 1/3 cup sugar is fine as well. I have cooked them each way and my personal preference is a 1/2 cup sugar. I found a recipe for low calorie pumpkin muffins but the recipe called for Splenda. Living abroad I can't get splenda but I still like to make low calorie desserts. I've used plain sugar but have added the oat bran and applesauce and cut down on the milk from the original recipe to make these yummy low calorie muffins. If yiu want them a little sweetwe you can use 2/3 cup sugar and gain a few more calories or if you want them less sweet, 1/3 cup sugar is fine as well. I have cooked them each way and my personal preference is a 1/2 cup sugar.
Number of Servings: 15

Ingredients

    1 Egg
    1 Can Pumpkin,(1 3/4 C)
    1 tsp Vanilla Extract
    1 Cup Whole Wheat Flour
    2/3 Cup Oat Bran
    1 tsp Baking Soda
    1 tsp Baking Powder
    1 tsp Salt
    1 tsp Cinnamon
    1/2 cup Granulated Sugar
    1/3 cup Applesauce, unsweetened
    1/3 cup Milk, (1%)
    1 tsp Pumpkin Pie Spice

Directions

Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, sugar, vanilla, milk, applesauce and stir well. Sift in flour and oat bran, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.


Number of Servings: 15

Recipe submitted by SparkPeople user MLUCE920.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I doubled the batch, and added dried cranberries and dried currants. VERY GOOD. My daughter loves them! Great for breakfast with milk or whatever. Great flavor, great texture. YUMMY cant tell they are so low calorie!
    WILL make again and again!
    - 11/17/09

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  • Very Good
    3 of 3 people found this review helpful
    I substituted almond milk and did 1/4 brown sugar and 1/4 granulated sugar. I also made pumpkin bars, instead of muffins. They turned out quite good. I'm thinking that next time I will decrease the sugar or try splenda and add some chopped carrots and/or apples to really make it pop. - 2/20/09

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  • 2 of 2 people found this review helpful
    Pumpkin Pie Spice:
    Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
    Add 1/4 teaspoon of ground ginger.
    Add 1/8 teaspoon of ground allspice or ground cloves.
    Add 1/8 teaspoon of ground nutmeg.
    Stir to blend.
    Makes 1 teaspoon of pumpkin pie spice.
    - 4/12/11

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  • How can it make 15 muffins, if you only make a pan of 12.... - 11/27/13

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  • Glad I made a double batch. These are really, really good. And I've already got one child asking for seconds... - 9/16/13

    Was this review helpful?   yes  No
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