Snack

Pumpkin Oat Bran 6-Week Muffins is for Snack.

Pumpkin Oat Bran 6-Week Muffins takes 20 minutes to prepare.

Pumpkin Oat Bran 6-Week Muffins takes 20 minutes to cook.

Pumpkin Oat Bran 6-Week Muffins makes 36 servings.

The ingredients for Pumpkin Oat Bran 6-Week Muffins are:

Kellogg's All-Bran Cereal, 2 cup (1 serving)
Pumpkin, canned, without salt, 1 cup
*Trader Joe's Unsweetened Soy Milk, 2 cup
*Canola Oil, .25 cup
Egg, fresh, 2 large
Granulated Sugar, 1 cup
*King Arthur 100% Unbleached White Whole Wheat Flour, 2.5 cup
Oats, 1 cup
Baking Soda, 3 tsp
Cider Vinegar, 1 tbsp
Salt, 2 tsp
Ginger, ground, 1 tbsp
Allspice, 1 tbsp

Here is how you make Pumpkin Oat Bran 6-Week Muffins:

In one bowl, place 1 cup of bran cereal and add 1 cup boiling water. Stir, add canola oil and pumpkin, and let sit. In another bowl, mix the flour, baking soda, spices, and salt. In a third (large and sealable) bowl, put the other cup of bran cereal, 1 cup oats, 1 cup sugar, 2 eggs, 2 cups soy milk, and 1 T. cider vinegar. Stir well. Add the flour mixture to the soy milk mixure, stirring well. Then add the pumpkin mixture and completely combine. Spray oil into your muffin pan, then fill each tin 3/4 full. Bake at 400 for 15-18 minutes. This recipe makes at least 36 muffins, and you can store the batter covered in your fridge for up to 6 weeks, though it won't last that long, trust me!Number of Servings: 36Recipe submitted by SparkPeople user KAARIS1.

The nutritional information for Pumpkin Oat Bran 6-Week Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 94.2

• Total Fat: 2.5 g
• Cholesterol: 12.0 mg
• Sodium: 252.0 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 2.8 g
• Protein: 2.8 g