Fiber-Rich Pumpkin Muffin

Fiber-Rich Pumpkin Muffin

Course Cupcake
Cuisine American
Servings 6 pieces


  • 1 cup oat bran
  • 1/2 cup MAYA Cake Flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 cup raisin, coarsely chopped
  • 3/4 cup pumpkin, grated
  • 3 tablespoons water
  • 1/2 cup pineapple juice
  • 1/2 cup skim milk
  • 2 tablespoons vegetable oil
  • 2 pieces egg whites

Streusel Topping:

  • 3 tablespoons unsalted butter
  • 1/4 cup MAYA All-Purpose Flour
  • 1/4 cup brown sugar
  • 3 tablespoons pecans, chopped

Sugar Glaze:

  • 3 tablespoons butter
  • 1/3 cup maple syrup
  • 3-4 tablespoons powdered sugar sifted


Prepare the muffin:

  • Pre-heat oven to 350°F. Line 6-ounce muffin pan with baking paper cups.
  • In a microwave safe bowl, add water and grated pumpkin. Heat for 2 minutes or until pumpkin is softened. Drain excess water.
  • In a separate bowl, mix all wet ingredients until blended.
  • Add all dry ingredients.
  • Fold in pumpkin and mix until well blended.
  • Fill the cups with batter until ¾ full.

Prepare the streusel:

  • In a small saucepan, melt the butter over medium-low heat. Continue stirring until it turns brown and nutty in aroma. Remove from heat and cool for 5 minutes.
  • Add the flour, brown sugar, and nuts, and stir with a fork until it resembles clumps of sand. 
  • Spoon about a tablespoon of the streusel on top of each muffin, making sure that the batter is covered. 
  • Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cool down.

Prepare the glaze:

  • Melt together butter and maple syrup in a sauce pan and mix well. Remove from heat and gradually add sifted powdered sugar until mixture thickens.
  • Drizzle over muffins.

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