Ingredients
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1 1/2
-
1/2
-
1/2
-
2
-
1
-
1/4
-
1
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Pumpkin-Oat Bran Muffins,This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran – even DD and she isn’t a bran eater!,Very good! I liked the texture and flavor. I like strong pumpkin pie spices so added double what this called for. I also used whole egg and cashew milk (instead of diary milk). I’d recommend if you have an oven that runs hot, that you target 17-18 minutes instead of 20.,wow – not sure what i did wrong, but these were pretty awful. Dry, burnt, and no rise. I followed the instructions exactly, even though I was a little concerned about baking them at 425 when all my other muffin recipes call for 400 degrees. Should have gone with my intuition. Because of all the other positive reviews, I can only assume that there was something not right in my ingredients or the baking temp. Really wanted to like these. 🙁
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Steps
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1
Done
|
Combine First Six Ingredients in a Large Bowl; Stir Well. |
|
2
Done
|
Make a Well in Center of Mixture. |
|
3
Done
|
Combine Pumpkin and Next Three Ingredients; Stir Well. |
|
4
Done
|
Add to Dry Ingredients, Stirring Just Until Moistened. |
|
5
Done
|
Spoon Into Muffin Pans Coated With Cooking Spray, Filling Full. |
|
6
Done
|
Bake at 425 Degrees For 20 Minutes. |
|
7
Done
|
Remove from Pans Immediately; Serve Warm or at Room Temperature. |
|
8
Done
|
Banana Oat Bran Muffins: Substitute Cup Mashed Ripe Banana For Pumpkin. |
|
9
Done
|
Apple-Oat Bran Muffins: Substitute 1/2 Cup Minced Apple For Pumpkin. |
|
10
Done
|
Substitute Apple Pie Spice For Pumpkin Pie Spice. |
|
11
Done
|
Add 1 Tsp Ground Cinnamon to Dry Ingredients. |
