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.)

Comments

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