High Fiber Pumpkin Muffins

This recipe was not tested by Bob’s Red Mill.

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Votes: 9
Rating: 4.67
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Servings 12people
Submitted By Beth Graff-Baker
This recipe was not tested by Bob's Red Mill.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.67
You:
Rate this recipe!
Servings 12people
Submitted By Beth Graff-Baker
This recipe was not tested by Bob's Red Mill.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease 12 muffin tins or line with paper muffin liners; set aside.

  2. In a large bowl, stir together the flour, bran, high fiber cereal, brown sugar, baking powder, baking soda, salt, flaxseed meal, spices and brewer's yeast.
  3. In a separate bowl, beat pumpkin puree, vegetable oil and eggs. Mix until smooth. Stir in cranberries. Scoop batter into prepared muffin tins.
  4. Bake in preheated oven for 20 - 25 minutes, until a toothpick inserted into the center of the muffin comes out clean.



    Makes 12 muffins.
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