Pumpkin Oat Bran Mini Muffins

As the fall season progresses and temperatures cool, warm drinks and pastries are a great way to feel cozy. Pumpkin spice and pumpkin flavors dominate the coffee shops and pastry shops. While they are very delicious, I couldn’t help but think about the amount of refined sugars and fat they contain. I came up with this recipe for mini muffins, made with oat bran, whole eggs and low fat cream cheese. Oat-bran is a great source of soluble fiber. Oat-bran absorbs water and is known to form a viscous mass which could help lower cholesterol by slowing absorption of fat molecules and glucose.

These little pastries are great for entertaining, toddler approved and low in calorie.


  • 1 cup pumpkin puree
  • 2 whole eggs
  • 1 cup nonfat organic Greek yogurt
  • 1 cup applesauce, unsweetened
  • 1 scoop pea protein powder
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1 ½ Tbsp pumpkin pie spice
  • 1 1/3 oat bran
  • 2/3 cup low fat cream cheese
  • 4 Tbsp pumpkin butter unsweetened (used one from a local farm)
  • ½ cup pecans or more for garnish


  • Preheat the oven to 375 F
  • Spray a mini muffin tin with a baking spray
  • Mix the dry ingredients and 1 Tbsp pumpkin spice pie spice
  • Mix the eggs, apple sauce and add to the previous mix
  • To make the frosting whip the cream cheese, pumpkin butter and the remaining pumpkin pie spice and refrigerate until the muffins are done.
  • Scoop the batter into the muffin tin and bake for about 15- 20 minutes until a wooden pick comes out clean when inserted.
  • When the muffins are done, remove from the oven and let them sit to cool.
  • Once the muffins are cooled you can add the cream cheese frosting, the pecans and sprinkle some pumpkin spice pie on top or cinnamon. Enjoy with coffee or tea!


Pumpkin Oat Bran Mini Muffins

Pumpkin Oat Bran Mini Muffins


Pumpkin Oat Bran Mini Muffins

Pumpkin Oat Bran Mini Muffins



About the Author:

Hiba Jameel has a master’s degree in Nutrition Science and Policy from Tufts University’s Friedman School of Nutrition Science and Policy. She also holds a Bachelor of Science degree in Biochemistry and Cell Biology from the University of California, San Diego. She is also on the board of directors for A/NT Gallery, a curator and an artist herself. "I love the evidence-based approach to nutrition and love holistic nutrition as I see both worlds working together in harmony towards great health. I am a health influencer and a healthy lifestyle advocate. I do not believe that there is a single ingredient that can cure all; rather, leading a healthy lifestyle is the key to enjoying a long, healthy lifespan. My thesis proposal was about the possible prevention or delay of chronic illnesses through nutrition as an aid to a healthy lifestyle, after studying the dietary habits of centenarians living in the blue zones, specifically the Mediterranean regions. I aspire to be a part of a big chronic illnesses prevention movement that can help people enjoy a fruitful life. When I am not studying, spending time with family or conducting research, I enjoy working out, painting, drawing, and landscape photography."

One Comment

  1. Dali November 2, 2016 at 10:43 am - Reply

    These mini muffins sound great and the photography is stunning! 🙂

Leave a Reply