Pumpkin Oat Bran Muffins
Start your day with these wholesome and flavorful Pumpkin Oat Bran Muffins, a perfect combination of fall-inspired flavors and nutritious ingredients. Packed with high-fiber oat bran, whole wheat flour, and a fragrant blend of cinnamon and nutmeg, these muffins are both hearty and satisfying. The natural sweetness of canned pumpkin puree, unsweetened applesauce, and brown sugar strikes a perfect balance, while optional add-ins like chopped walnuts and dried cranberries bring texture and bursts of flavor. Quick to prepare in just 15 minutes, these moist muffins are ideal for breakfasts, snacks, or meal prep. Enjoy them fresh out of the oven or make ahead and freeze for a convenient grab-and-go option. Perfect for those seeking healthy pumpkin recipes or fiber-rich baking ideas, these muffins are a seasonal treat your whole family will love!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Canned pumpkin puree
- 0.75 cup Brown sugar, packed
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.5 cup Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix the pumpkin puree, brown sugar, egg, applesauce, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
If using, gently fold in the chopped nuts and dried fruit.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 19.1 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
