These scrumptious high fiber pumpkin oat bran muffins make a delicious snack or mid-day treat! They’re the perfect healthy, lower sugar way to get your Fall season off to a tasty start!
Oh, man, do I love these muffins.
They’re not only tasty, but they are full of good-for-you ingredients. I eat one of these and truly feel like I’m doing myself a favor!
While I already have a Blueberry Oat Bran Muffin recipe, I really wanted to create one this season with pumpkin and the associated spices.
These turned out wonderful! What’s more is the kids all loved them, especially Miki.
Ingredients and substitutions
- Flour – I’ve used whole wheat, barley, spelt, and various combinations of the three with great results!
- Pumpkin pie spice
- Baking powder
- Baking soda
- Sea salt
- Oat bran
- Canned pumpkin
- Egg
- Oil – Olive oil and grapeseed oil both work, as does melted butter
- Milk – Any kind
- Maple syrup – I’ve also used honey; I prefer maple syrup.
Directions
This section is just an overview of how to make the recipe. For full instructions, please see the recipe box below.
Begin by mixing your dry ingredients together in a large bowl. Separately, mix together the pumpkin and other wet ingredients.
Next, gently add the wet mix to the dry bowl and stir just until the dry ingredients are moistened. Be careful not to overmix or the muffins will be dense.
Distribute the batter among paper muffin cups and bake for 10-15 minutes at 350 degrees F.
Variations
You can change these up a bit by adding in a few different things, including:
- Raisins (Miki’s favorite!)
- Chocolate chips (my favorite!)
- Grated coconut
- Raw pumpkin seeds
- Dried cranberries
- Walnuts
Serve these with a slather of butter and a hot cup of tea (or coffee) for a delicious breakfast or snack!
Recipe tips
Try this pumpkin pie spice recipe in these muffins!
If you prefer a gluten-free recipe, try my Buckwheat Pumpkin Muffins!
Pumpkin Oat Bran Muffins (A Great Breakfast or Snack!)
Watch the Video
Ingredients
DRY INGREDIENTS
- 1 cup flour whole wheat, spelt, or barley
- ½ cup oat bran
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon pie spice
WET INGREDIENTS
- ½ cup canned pumpkin
- 1 large egg
- 2 Tablespoons olive oil or melted butter
- ½ cup milk of your choice
- ¼ cup maple syrup or honey
Instructions
- Preheat the oven to 350℉.
- Add the dry ingredients (flour, baking powder, baking soda, salt, oat bran, pie spice) to a large bowl.
- In a separate smaller bowl, mix the pumpkin with the egg, oil, milk, and maple syrup.
- Add the pumpkin mix to the dry ingredients and gently stir until moistened. Add in any mix-ins you'd like at this point as well.
- Divide the batter among 11 paper muffin cups.
- Bake for 10-15 minutes or until tops are springy to the touch.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
These look delicious!