Pumpkin Oat Bran Muffins

I still have last year's pumpkin puree to use up in the freezer. I love pumpkin and the cooler weather gets me excited for fall and leaves changing and the delicious scent of pumpkin pies or muffins cooking in the oven. These muffins are from a Healthy Cooking magazine from Taste of Home and they make a yummy breakfast muffin on these cool mornings. The oat bran and pumpkin bulk up these muffins with 4 g of fiber which makes them pretty filling too!

Pumpkin Oat Bran Muffins From Healthy Cooking

1 1/2 cups oat bran
1/2 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 T canola oil

In a small bowl, combine the first 6 ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray; fill half full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.