Pumpkin-Oat Bran Muffins Recipe - Food.com (2024)

75

photo by averybird

Reviews

1. These were good. I did forget the all purpose flour, because I forgot to write it down (my printer don't work). However I still enjoyed them very much! VERY MUCH! I added 1/4 tsp. Cinnamon, and 1/2 tsp vanilla, as well as some raisins and chopped pecans. They were very nice. I am going to save one for my breakfast tomorrow.

   GloriaAnn

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2. Very moist and tasty muffins. For this recipe I added whole eggs and used wheat flour. I also sprinkled pumpkin seeds on top of each muffin. Then using the back of a spoon I pressed the pumpkin seeds down into the batter so they would not roll off while baking. It made for a pretty muffin (see above). Next time I would like to add a bit more Pumpkin Pie Spice or perhaps cinnamon or ginger to kick the flavor up a bit. These would also be great with cranberries. Thank you.

   averybird

3. Yummy, nutritious (beta-carotene from the pumpkin and fibre from the oat bran), and low fat... what more could I ask for in a muffin? These muffins were good warm as well as cold in my lunch the next day. The only thing I'd change would be to add some raisins.

   cpenner

4. We love these muffins. I have made them with both pumpkin and apple. Both were wonderful! The only change I made was I omitted the oil and added a splash of milk instead.

   meyerfamily

5. I love this recipe. I have made it 3 times now with different variations: apple cinnamon, pumpkin, and banana nut chocolate chip is now in the oven. I use whole wheat flour and applesauce and add a splash of vanilla. I cook mine at a lesser temperature for about 15 minutes and they are perfect.

   Bobbin

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see 68 more reviews

Tweaks

1. Delicious, and healthy (but they don't taste "healthy"). I made with 3/4 c. mashed banana instead of pumpkin/spice, and also added 3/4 c. mini choc. chips (because they were for my kids). SO much better than the sweet cakey store-bought muffins. The kids and I both loved them!

   Cooking in CT

2. Unbelievable! Based on some of the reviews, I used 1 1/4 cup of oat bran, and 3/4 c whole wheat flour instead of the white flour. I also added a little extra cinnamon and a sprinkle more ginger. Then I added dried cranberries at the end. I baked 14 of these in regular size muffin tins at 415 (my oven runs hot) for exactly 20 minutes -- and they came out perfect! Thank you so much for posting, I will make these again and again!<br/>Update - day 2 - these are even more delicious cold! With the addition of the cranberries, I may go a little lighter on the brown sugar next time - just out of preference.

   rsnelling42

3. Yummy. My only change was to switch out half the oil with applesauce. Delish!!

   gopintos

4. Terrific! I made it into a 7 x 11 cake and put some cream cheese frosting on it. I used whole wheat flour, added 2 T. melted butter, and subbed some agave nectar for some of the brown sugar. I don't like things very sweet, and this was just right. Moist and delicious!

   Clare Bear

5. Great recipe. I was looking for ideas on a Sunday morning and didn't have all the correct ingredients so I substituted old fashioned oats for the oat bran and 1/4 c Splenda brown sugar blend and whole wheat flour. I also added pecans and raisins. Despite my messing around with it, they turned out yummy!

   Ginny E.

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