Pumpkin Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pumpkin Bran Muffins calories by ingredient


Introduction

I've tried many bran muffin recipes over the years, and this is me taking my experience and putting together what I've found to work best as far as flavor and nutritional values are concerned. I've tried many bran muffin recipes over the years, and this is me taking my experience and putting together what I've found to work best as far as flavor and nutritional values are concerned.
Number of Servings: 16

Ingredients

    1 C canned pumpkin puree
    4 large egg whites, slightly beaten
    1/2 nonfat plain or vanilla yogurt
    1/2 C unsweetened applesauce
    3/4 C whole wheat flour
    3/4 C natural bran (I've used both wheat and oat)
    1 tsp baking powder
    1 tsp baking soda
    1 1/2 tsp ground cinnamon
    1/2 tsp salt
    1 cup dried cranberries or raisins (I prefer the cranberries)

Directions

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.