I don’t know about you but getting up on Monday morning is not my favorite part of the week. Sometimes, long after my early-riser of a husband has gotten up and fixed his breakfast, I find myself still negotiating with the clock for yet another ten minutes. Finally, 6:30 comes…then 7:00 and I can delay no longer. It’s not until I prepare a pot of strong black tea and after I’m halfway through my first cup that all starts to feel right in the world again.
This morning, however, the lure of the kitchen was stronger than an extra ten minutes in bed. By 5:30 I was ready to kick off the sheets. My husband and I would have breakfast together. Besides the usual steel cut oats with yogurt and fruit, I had something else waiting for him.
I’ve made two batches of these Pumpkin Bran Muffins in as many days. One: I was happy to finally bake with pumpkin this season and Two: I’ve been wanting to bake a guilt-free treat for my husband (meaning no cholesterol and lower fat) and I think I’ve accomplished it here. I happily bake with eggs and butter but I space out the baking days so I don’t feel so bad indulging my husband’s sweet tooth.
These muffins have one cup of pumpkin, one cup of oat bran, use whole wheat flour and no eggs and butter. I’ve been curious about using egg substitutes for some baked goods and decided that muffins would be safe to experiment with. For the first batch I made, instead of one egg, I substituted flaxseed meal stirred into three tablespoons of water, a suggestion I found printed on my bag of Bob’s Red Mill flaxseed meal. I had already purchased a bag of Bob Red Mill’s Egg Replacer so, fueled with good results, I made another batch using this egg substitute.
The results were wonderful in both versions though I just slightly prefer the texture from the second batch using the egg replacer (also in powder form and stirred into three tablespoons water). The bran muffins were moist, lighter than I had expected and with a pleasant texture from the oat bran. The bonus was the subtle pumpkin flavor from the mashed pumpkin and pumpkin pie spice. These are best right out of the oven or toasted the next day. My husband slathered his with jam and I ate mine with cheese. Feel free to use a real egg in the recipe but I promise that you won’t taste the difference. Mondays just got a whole lot better.
Healthy Eating Tip: To ensure that we eat our recommend portion of fruit each day I buy a lot of it over the weekend and chop it all up into a fresh fruit salad. It keeps for several days in the refrigerator and makes it a lot easier in the morning to add it to oatmeal or process into a smoothie. For two people I typically will have 1 pineapple, 4 apples, 2 bunches of grapes, 2 pints blueberries and oranges. It makes a lot of fruit salad but you’ll find yourself eating more fruit if it’s already cut up. Perfect with yogurt or as an accompaniment to these muffins.
(Bob’s Red Mill did not compensate me for endorsing their products–I’m just a fan.)
- 1 cup whole wheat flour
- 1 cup oat bran
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons light brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 cup cooked pumpkin, mashed
- ½ cup nonfat milk
- ¼ cup vegetable oil (or mild olive oil or grapeseed oil)
- 1 tablespoon egg substitute stirred into 3 tablespoons water (I used Bob’s Red Mill; you can also use 1 tablespoon flaxseed meal with the same amount of water. This is equivalent to one egg)
- 2 tablespoons maple syrup or honey
- ¼ cup chopped pecans
- Preheat your oven to 400℉ and spray the insides of a muffin pan with cooking spray (I used a ⅓ cup muffin pan).
- In a large bowl add all the dry ingredients from the whole wheat flour to the pumpin pie spice and whisk until combined.
- In another bowl combine the wet ingredients from the cooked pumpkin to the maple syrup and stir well.
- Stir the wet ingredients into the dry ingredients just until combined. Stir in the chopped pecans.
- Spoon the batter into the muffin pan and bake for 20 minutes. (watch at the 18 minute mark to see if they’re done). Remove from the oven and the muffin pan. Best served warm or toasted the next day.