Using up left over pumpkin puree – Pumpkin muffins

For Thanksgiving I made mini low-carb pumpkin cheesecakes from Kraft.  The recipe turned out great, and of course I forgot to take a picture (thus no post). The problem was that the recipe called for 1/3 cup of canned pumpkin puree. Unknowingly, I bought the can that had at least 3 cups of puree in it.  So the next day I had to use up the extra puree and decided to make some bran muffins.

I love bran muffins because they are an easy way to get in some fibre throughout the day, but they also are soft and portable (great for feeding the babe), easy to pack for a snack on the go, easy to double up a recipe and store extra in the freezer (so you are not always baking), and the most obvious, they taste great!

So ditch the granola bars, and try baking up some of these great muffins!

Pumpkin Muffins Pumpkin Muffins

*Makes 24


  • 2 1/2 cup 100% whole grain flour
  • 1 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp Windsor Half Salt TM
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 1/2 cup ALL-BRAN BRAN BUDS
  • 2 cup 1% milk, fluid
  • 2 medium Eggs
  • 1/2 cup canola oil
  • 2 cup canned pumpkin puree
  • 1/2 cup dried cranberries

1. In medium bowl, mix together flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Stir in pumpkin and raisins. Add flour mixture, stirring only until combined.
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray or lined with muffin papers.
5. Bake at 200ºC (400ºF) for about 20 minutes or until browned and firm to the touch. Serve warm. May be frozen.

Nutrition info (per 1 muffin): Calories: 170, Fat: 6g, Sodium: 190mg, Carbohydrates: 29, Fibre 6g.

Created by: Susan Watson, Registered Dietitian. *Adapted from:




About alittlenutrition

Susan is passionate about teaching others how to achieve optimal health and wellness by taking the confusion out of nutrition and promoting fun ways to stay active. Susan has been a certified fitness instructor for over 8 years and enjoys teaching yoga, pilates, and fitball classes at Elite Fitness and Dance. However, her main interest in nutrition has led her in the direction of becoming a registered dietitian. Susan completed her undergrad in Human Nutritional Science at the University of Manitoba and has recently completed her dietetic internship with the Winnipeg Regional Health Authority. Currently she is now combining her fitness skills with her nutrition knowledge and offering comprehensive nutritional and lifestyle coaching. Prior to becoming a dietitian, Susan worked as a sales executive for a variety of paint manufactures for over 10 years. She created innovative sales initiatives and marketing programs for corporate and independent retails stores. Now with her knowledge of nutrition and her business experience, she helps restaurants and food service operations create healthier meals options for their customers. Susan is highly involved in community health promotion, as she has been appointed to sit on the Recreation and Wellness Commission of Niverville and the Chair person for the South Eastman RHA District Health Advisory Council Western division. She is the co-founder of former the Niverville Active Living and she has put on many community health promotion activities such as: * Lose It For Life - Weight loss / Lifestyle Transformation program * Family Fitness Month…Win A Will Contest * Niverville Fair ~ Smoothie Booth * Community Cholesterol Reduction Challenge * Cooking On A Budget * Couch Potato Race She is a member of the College of Dietitians of Manitoba, Dietitians of Canada, Manitoba Fitness Council and the Canadian Obesity Network. In her spare time, Susan enjoys cooking for her family, gardening, photography and being physically active outdoors with her husband and friends.
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