2014 Louis Vuitton Outlet, cheap beats by dre for sale.

For a Hearty and Healthy Fall Breakfast, Bake Some Pumpkin Bran Muffins!

Pinterest
Print Friendly

It just wouldn’t be the fall season without sharing one of my favorite bran muffins.  Adding pumpkin to these yummy muffins adds nutritious benefits and makes these very moist.  If you’re looking to add more fiber to your diet these muffins are terrific.  Each muffin contains 8 grams of fiber!  I love to bake a batch and freeze them.  When you find yourself running out the door in the morning, pop one in the microwave for about 40 seconds and you’ll have a very hearty breakfast on the go! Enjoy them warmed, just plain or  for an added treat, spread with a little light cream cheese or reduced-fat butter.

Prep Time: 15 minutes

Bake Time: 30 minutes


Ingredients

1(15 oz) can pumpkin

⅓ cup canola oil

3 egg whites

2 eggs, I like Egg-land Best eggs, see Healthy Benefits

2 cups All-Bran cereal

1 cup whole wheat flour

1 cup regular rolled oats (not instant)

1 cup brown sugar

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

½ teaspoon salt

1 cup dried cranberries or raisins


Instructions

1. Preheat oven to 350 degrees.

2. In an electric mixer or in a large bowl, add pumpkin, oil, eggs and mix until combined.

3. In a blender, add All-Bran cereal and blend until it becomes crumbs.  Add crumbs and all remaining ingredients.  Just blend until well combine but do not over mix.  Stir about 20 strokes.

4. Coat a 12-cup muffin pan with cooking spray (with flour in it) or coat with cooking spray and dust with flour. These muffins tend to stick to the pan if not sprayed and coated with flour.

5. Fill muffin cups to top with batter but not overflowing.

6. Bake in preheated oven for about 30 minutes or until a toothpick inserted comes out clean.  Remove from oven and let sit for about 5 minutes. With a knife or spoon, carefully remove muffins from pan.

7. Spray pan with more cooking spray and fill the remaining batter. Repeat baking instructions.

Makes 14 muffins


Healthy Benefits

Pumpkin is a great source of beta-carotene.  It also contains a hefty amount of fiber and a good amount of vitamin C and iron.

Wheat bran is a good source of fiber, phosphorus, calcium and carbohydrates.

Egg-Land Best eggs are better for you than regular eggs.  This brand contains more vitamin E, 100 mg of Omega 3 and 25% less saturated fat than regular eggs.  These can be found in most supermarkets.


Shopping Tip

Cooking spray, with flour, is a great find for baking.  It really works wonders with these muffins.  These tend to stick to the pan once baked.  This spray makes removing the muffins easy. There are several brands that add flour and can be found in the aisle where cooking oils are sold.


Weight Watchers (old points) 6
Weight Watchers POINTS PLUS
8

SKINNY FACTS: for 1 muffin
308 calories, 7g fat, 6g protein, 62g carbs, 8g fiber, 225mg sodium, 38g sugar
FAT FACTS: the skinny and fat facts are the same for this muffin

Share and Enjoy

  • Facebook
  • Pinterest
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Share This

Share |

4 Responses to “For a Hearty and Healthy Fall Breakfast, Bake Some Pumpkin Bran Muffins!”

  1. Baking Serendipity Says:

    These look delicious! I haven’t made a bran muffin in way too long and love throwing pumpkin at anything these days, so it’s such a great recipe :)

  2. Katrina Says:

    Ooh, love the idea of adding pumpkin to a bran muffins. They look great.

  3. admin Says:

    Hope you like them as much as we do!

  4. lisaiscooking Says:

    These sound like delicious muffins. I see a lot of baking with pumpkin in my near future!

Leave a Reply


three + 2 =


Bad Behavior has blocked 14256 access attempts in the last 7 days.