Fat-Free Pumpkin Bran Muffins Recipe

Name: Fat-Free Pumpkin Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. solid pack pumpkin (canned); 1 c. bran cereal shreds; 3/4 c. skim milk; 1/3 c. Karo syrup (light or dark); 2 egg whites, slightly beaten; 1 1/4 c. flour; 1/3 c. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 to 1 c. raisins

Servings: persons

1 c. solid pack pumpkin (canned)
1 c. bran cereal shreds
3/4 c. skim milk
1/3 c. Karo syrup (light or dark)
2 egg whites, slightly beaten
1 1/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 to 1 c. raisins

1
Spray 12 muffin cups with no stick cooking spray.
2
In medium bowl, combine pumpkin, cereal, milk, corn syrup and egg whites. In large bowl, combine remaining ingredients.
3
Add pumpkin mixture, stir until well blended.
4
Spoon into muffin cups.
5
Bake at 400u00b0 for 20 minutes or until toothpick inserted comes out clean.
6
Cool in pan for 5 minutes.
7
Remove. Cool on wire rack. Makes 12 muffins.
8
Contains 150 calories each.
9
No fat, 0 mg cholesterol.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. solid pack pumpkin (canned), 1 c. bran cereal shreds, 3/4 c. skim milk, 1/3 c. Karo syrup (light or dark), and more.

Yes, Fat-Free Pumpkin Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fat-Free Pumpkin Bran Muffins

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