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Pumpkin Oat Bran Muffins

Like big pumpkin cookies.

These are maybe a little bit too good. I want to snack on them all afternoon. They're fluffy and just the right amount of sweet, and they remind me of oversized pumpkin cookies. Next time I make them I'll have to add more healthy stuff - lots of ground flax seed and maybe some whole oats in addition to the oat bran? - just so I'm not as tempted to devour them all as unnecessary afternoon carbs.

They're super easy and certainly healthy-ish in their current form, which I got from this recipe. My only change was that I doubled it and then increased the amount of pumpkin by about 1/2 cup, so it would use up a 15oz can. Because although pumpkin lattes sound like a great idea, any leftover pumpkin in my fridge would likely go forgotten. I also used 2 whole eggs instead of 4 egg whites, again to avoid having any waste leftover.


The Recipe:
3 c oat bran
1 c whole wheat flour
1 c brown sugar
4 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
2 eggs
15 oz can pumpkin puree
1 c milk (I used almond milk)
4 tb canola oil
  • Mix all ingredients in a large bowl.
  • Spoon into greased muffin tin.
  • Bake at 400 degrees for 20 minutes or until a toothpick comes out dry.

The Verdict:
Overall grade: A-
Overall reason: Fluffy, delicious, and not unhealthy
Time to prepare: 30 minutes
Husband quote: (So far, these muffins have not been shared with the husband.)

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