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:

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

Prepare the streusel:

  1. 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.
  2. Add the flour, brown sugar, and nuts, and stir with a fork until it resembles clumps of sand. 
  3. Spoon about a tablespoon of the streusel on top of each muffin, making sure that the batter is covered. 
  4. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cool down.

Prepare the glaze:

  1. 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.
  2. Drizzle over muffins.

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