How to Make Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed - A Step-by-Step Guide

Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed are the perfect treat for the fall season. These muffins are not only delicious but also packed with nutritious ingredients, making them a guilt-free indulgence. The combination of whole wheat flour, pumpkin puree, oat bran, and flaxseed result in a muffin that is rich in fiber, vitamins, and minerals.

These muffins are a great way to sneak in some extra nutrients into your diet, especially for those who may not enjoy eating whole...

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Ingredients

  • 1 cup whole wheat flour
  • ½ cup oat bran
  • ¼ cup flaxseed meal
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 egg, beaten
  • 4 tablespoons canola oil
  • ½ (30 ounce) can pumpkin pie filling (such as Libby's®)
  • ⅔ cup applesauce
  • ½ cup brown sugar

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
  • Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
  • Spoon batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
  • Nutrition

    184 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 16mg
    • Sodium: 282mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 6g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 164mg