The sweet smell of pumkin and cinnamon baking in your oven is one of the most delicous things about this time of year. Pumpkins are a a natural source of carotenoids, phytonutrients that give them their brillitant orange color. This recipe is a fall classic that serves a dual function - gets rid of your hunger and satisfies your sweet tooth. These muffins are full of essential fatty acids benefits from the walnut oil and are sure to be a favorite.
Pumpkin Oat Bran Muffins
1 ½ cups oat bran
½ cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 egg whites
1 cup canned pumpkin
½ cup skim milk
2 tablespoons walnut oil
- Preheat oven to 400 degrees.
- Coat muffin tins with cooking spray or line with paper liners.
- In a large bowl, combine oat bran, flour, sugar, baking powder, pumpkin pie spice and salt.
- In a separate bowl, mix the egg whites, pumpkin and walnut oil until well blended.
- Combine the dry and wet ingredients. Stir just until moistened.
- Divide batter in either 12 regular or 24 mini-muffin tins.
- Bake at 400 degrees for 15 to 20 minutes or until an inserted toothpick comes out clean.
- Cool at least 5 minutes before removing from pan.
A cup of Yogi Peach Detox tea and one of these muffins is the perfect way to start off your day. This recipe also freezes well, so be sure to keep some on hand to have a natural health snack available whenever you need one. If you are looking for more cooking ideas, visit the Swanson Health Products healthy recipe archive.