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Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed

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"These whole wheat pumpkin-flax muffins are super moist and delicious!"
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40 m servings 184
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
  3. Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
  4. Spoon batter evenly into the prepared muffin cups.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.


  • Cooks Notes:
  • You can substitute 2 eggs for ground flax seeds, if preferred.
  • If you aren't a fan of pumpkin, you can omit the can of pumpkin pie mix and substitute a large shredded Fuji apple.

Nutrition Facts

Per Serving: 184 calories; 6.7 31.2 3.5 16 282 Full nutrition

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