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Expert Cooking Tips
- Make sure to measure the flour and oat bran correctly by spooning them into the measuring cup and leveling off.
- Do not overmix the batter; stir just until the ingredients are combined to keep muffins light and tender.
- Use fresh ground flaxseed for the best flavor and nutritional benefits.
Ingredients 0/12
Why This Dish Is Amazing
These muffins are packed with fiber and healthy fats, making them a great choice for a nutritious snack or breakfast. Using whole wheat, oat bran, and flaxseed adds extra nutrients and helps keep you full longer. Plus, they have a naturally sweet pumpkin flavor without needing much added sugar.
Directions
Lightly heat your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a large bowl, combine the whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves. In another bowl, beat the egg with an electric mixer, then add the canola oil and whisk until everything is smooth. Stir in the pumpkin pie mix, applesauce, and brown sugar until well combined. Pour the wet ingredients into the dry and gently mix until just blended. Divide the batter evenly among the muffin cups. Pop them in the oven and bake for about 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let them cool a bit before enjoying!
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Best Serving Ideas
Enjoy these muffins warm with a spread of natural almond butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a cozy morning treat. For a more filling option, serve alongside a bowl of yogurt and fresh fruit.
Refrigeration Tips
Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, freeze in a sealed bag for up to three months. Reheat gently in the microwave or oven before serving.
Frequently Asked Questions
Can I use canned pumpkin instead of pumpkin pie filling?
Yes, canned pumpkin works well and is healthier since it doesn’t contain added sugars or spices. Adjust the added sugar accordingly.
What can I use instead of whole wheat flour?
You can substitute all-purpose flour for a lighter texture, but the muffins will be less nutritious.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the muffins?
Yes, freeze cooled muffins in a sealed bag or container for up to 3 months. Thaw at room temperature before eating.
Is it okay to replace canola oil with another oil?
Yes, you can use vegetable oil, melted coconut oil, or melted butter as alternatives.
How can I make these muffins sweeter without adding more sugar?
Try adding mashed bananas or a splash of maple syrup for natural sweetness.
Can I make these muffins gluten-free?
You’d need to replace the whole wheat flour with a gluten-free flour blend and ensure oat bran is gluten-free certified.
What if I don’t have oat bran?
You can substitute it with an equal amount of rolled oats or wheat bran for similar texture and fiber.
