Ingredients
- 1 cup whole wheat flour
- ½ cup oat bran
- ¼ cup flaxseed meal
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 egg, beaten
- 4 tablespoons canola oil
- ½ (30 ounce) can pumpkin pie filling (such as Libby's®)
- ½ cup brown sugar
Why This Recipe Is So Tasty
These muffins are packed with fiber and nutrients from whole wheat, oat bran, and flaxseed. They offer a warm, comforting flavor with the natural sweetness of pumpkin. Perfect for a healthy breakfast or snack that keeps you full longer.
Best Cooking Tips
- Use fresh pumpkin puree for the best flavor and moisture.
- Make sure not to overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Make sure not to overmix the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Directions
Gently heat your oven to 350°F and lining a 12-cup muffin tin with paper liners. In a big bowl, whisk together 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 mix 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—don’t overdo it. Scoop the batter evenly into your muffin cups, then pop them in the oven. 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!
What To Serve With This Dish
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair nicely with a cup of tea or coffee for a cozy treat. Add a drizzle of honey or a sprinkle of cinnamon for extra sweetness.
How To Refrigerate This Dish
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature when ready to eat. Reheat briefly in the microwave for a fresh-baked taste.
