Pumpkin is often reserved for Halloween and harvest celebrations, but including pumpkin in your muffin recipes will increase your intake of vitamin A, potassium and iron. Canned pumpkin may cut the fat content as well. Oat bran is rich in fiber and adds nutrition to a muffin recipe without adding any fat. Combining oat bran and pumpkin will yield rich muffins that pack a nutritional punch.
Pumpkin Oat Bran Muffins with Applesauce
Both pumpkin and applesauce can be added to a muffin recipe to cut the fat content and create a moist treat. Mix together 1 cup whole wheat flour, 1 cup oat bran, 1/4 cup packed brown sugar, 4 tsp. baking powder and 1 tsp. cinnamon in a bowl with an electric mixer. In another bowl, use a fork to blend together 1/2 cup canned pumpkin, 1/4 cup unsweetened applesauce, 1/2 cup water and 2 egg whites. Add to flour and stir until all ingredients are moistened. Fill muffin tins half full and bake in a 400-degree oven for about 20 minutes.
Pumpkin Oat Bran Muffins with Banana
Mashed banana adds flavor and texture to a muffin recipe. Start by stirring together 1 cup whole wheat flour, 1 cup oat bran, 1/4 cup sugar, 1 tbsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. cinnamon. Add 3/4 cup mashed ripe banana and 3/4 cup canned pumpkin. Stir in 1/4 cup pure orange juice and 2 lightly beaten egg whites. Fold in 1/3 cup chopped nuts, such as walnuts or almonds. Fill the cups of your muffin tin 2/3 full. Bake for 15 to 18 minutes in a 350-degree oven.
Oat Bran, Pumpkin and Cranberry Muffins
Cranberries add some fiber and potassium to your muffin recipe. Combine 1 1/4 cups whole wheat flour, 3/4 cup oat bran, 1/4 cup brown sugar, 1 tbsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. pumpkin pie spice in a bowl. Add 1 1/2 cups canned pumpkin, 1/4 cup cranberry juice and 2 egg whites. Fold in 1/2 cup dried cranberries. Divide batter among 12 muffin cups. Bake for 16 to 18 minutes in a preheated 350-degree oven.
Oat Bran, Pumpkin and Blueberry Muffins
Fresh blueberries add moistness and nutrients to a batch of muffins. Stir together 1 cup whole-wheat flour, 2/3 cup oat bran, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice. Combine 1 cup canned pumpkin and 1/4 cup evaporated milk in another bowl. In a third bowl, cream together 1/3 cup unsweetened applesauce and 1 cup sugar. Beat in 1 egg until the mixture is fluffy. Alternate adding pumpkin and the flour mixture until it is well combined. Fold in 1 cup fresh blueberries. Fill muffin cups 3/4 full and bake for 40 minutes at 350 degrees F.
References
- "506 Delicious Pumpkin Recipes"; F. Keith Johnson; 2010
- "Secrets of Fat-Free Cooking"; 1995
