Pumpkin Bran Muffins(Low-Fat) Recipe

Name: Pumpkin Bran Muffins(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1/2 c. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 tsp. cinnamon; 1/2 c. egg substitute; 1 c. canned pumpkin; 1/4 tsp. ginger; 1/8 tsp. cloves; 1 c. raisin bran cereal; 3/4 c. skim milk; 1/2 c. light corn syrup

Servings: persons

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. egg substitute
1 c. canned pumpkin
1/4 tsp. ginger
1/8 tsp. cloves
1 c. raisin bran cereal
3/4 c. skim milk
1/2 c. light corn syrup

1
Spray 12 muffin cups with a nonfat cooking spray.
2
In a medium bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
3
In a large bowl using a wire whisk, beat egg substitute.
4
Stir in pumpkin, cereal, milk and corn syrup. Add to flour mixture; stir until well blended.
5
Spoon into prepared muffin cups.
6
Bake at 400u00b0 for 18 to 20 minutes.
7
Cool in pan 5 minutes.

534

kcal

Calories

Fat

109

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 13 ingredients. The key ingredients include: 1 1/2 c. flour, 1/2 c. sugar, 2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Pumpkin Bran Muffins(Low-Fat) 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.

Pumpkin Bran Muffins(Low-Fat)

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