Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed

These pumpkin-flax muffins made with whole wheat are wonderful and incredibly moist.

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

Ingredients

  1. 1 cup whole wheat flour
  2. ½ cup oat bran
  3. ¼ cup flaxseed meal
  4. 1 tablespoon ground cinnamon
  5. 1 ½ teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1 teaspoon ground nutmeg
  8. 1 teaspoon ground cloves
  9. 1 egg, beaten
  10. 4 tablespoons canola oil
  11. ½ (30 ounce) can pumpkin pie filling (such as Libby’s®)
  12. ⅔ cup applesauce
  13. ½ cup brown sugar

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
  3. 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.
  4. Spoon batter evenly into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
  6. You can substitute 2 eggs for ground flax seeds, if preferred.
  7. If you aren’t a fan of pumpkin, you can omit the can of pumpkin pie mix and substitute a large shredded Fuji apple.

Nutrition Facts

Calories 184 kcal
Carbohydrate 31 g
Cholesterol 16 mg
Dietary Fiber 6 g
Protein 4 g
Saturated Fat 1 g
Sodium 282 mg
Sugars 11 g
Fat 7 g
Unsaturated Fat 0 g

 

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