Pumpkin Bran Muffins (with optional 2-ingredient frosting)

SQS-Pumpkin-RecipeBox-06

Bran muffins are a seemingly wholesome way to start the day, yet so many bran muffins rely on sugar and oil to create moisture and flavor…  Enter pumpkin!

These satisfying muffins offer the health benefits of bran and pumpkin with ingredients that are easily kept on hand. As an added benefit, the recipe uses the whole can of pumpkin, and the batter may be mixed the night before and baked in the morning.

In my house, there are always boxes of the kids’ favorite cereals available for a quick meal. Proof of a successful breakfast recipe occurs when the kids choose it over their go-to cereal. I’ve made countless batches of these muffins, and they’re the winner every time.  (I’m happy to say they’ve become a reader favorite, too!)  Use the optional two ingredient frosting for a tangy-sweet treat on these or other muffins and quick breads.

For a gluten- and dairy-free option that tastes nearly identical, click here.

Pumpkin Bran Muffins
When using melted coconut oil or butter, it is helpful to bring the ingredients to room temperature prior to mixing. This will prevent the oil or butter from solidifying again.

Yields 12 muffins.
Write a review
Print
Ingredients
  1. 1 15-ounce can 100% pure pumpkin (not pie filling)
  2. 1 cup bran cereal (like Fiber One or All Bran)
  3. 3/4 cup raisins
  4. 1/4 cup melted butter or coconut oil
  5. 1/2 cup sugar
  6. 2 tablespoons brown sugar
  7. 2 eggs, lightly beaten
  8. 3/4 cup buttermilk
  9. 1 cup plus 2 tablespoons all-purpose flour
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon freshly grated nutmeg
  12. 1 1/2 teaspoons baking soda
  13. 1 teaspoon baking powder
  14. 1/2 teaspoon kosher salt
  15. Optional: Shredded coconut and/or coarse sugar for sprinkling; *Speedy Cream Cheese Frosting* (see notes for easy recipe)
Instructions
  1. In a large mixing bowl, combine the pumpkin, bran cereal, raisins, butter or melted coconut oil, and sugars. Stir in the eggs and the buttermilk.
  2. In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to the pumpkin mixture and stir to just combine.
  3. Cover the bowl and refrigerate for at least three hours or overnight.
  4. Preheat the oven to 375 degrees.
  5. Grease or line a 12-cup muffin tin and scoop the batter into the pan. I like to use a large ice cream scoop. Cups will be rather full but they will not overflow.
  6. Sprinkle the tops with a little coarse sugar, if desired, then bake for 23-28 minutes or until the muffins pass the toothpick test.
  7. Allow muffins to cool for 5 minutes in the pan, and then remove to rack to cool completely.
  8. Store leftovers in refrigerator and rewarm gently in microwave, if desired.
Notes
  1. My latest favorite addition to these muffins is coconut, which complements the flavor of pumpkin beautifully. If you are a fan, consider stirring up to half a cup of shredded coconut (unsweetened or sweetened according to preference) into the batter and sprinkling a small amount on the muffin tops prior to baking.
  2. For a slightly decadent topping option, stir approximately 2 tablespoons of pure maple syrup into a quarter cup of cream cheese (the mixture will be creamier if the cream cheese is softened first; if not, just keep stirring until smooth). Use as a speedy cream cheese frosting for the muffins. Feel free to adjust the amount of maple syrup up or down to your liking and double the recipe if you’d like to frost all the muffins.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

Pumpkin "Bran" Muffins

The photo above shows the gluten-and dairy-free adaptation for this muffin. A few easy changes create a muffin that tastes almost identical.

….And some old photos.  The photo at the very top of the page was featured in the November 2014 issue of Susquehanna Style.

 

ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. Violet

    I am going to try these because YUM! I have all the ingredients in the house so might whip these up for my self-induced (and much-needed) Solitary Saturday this weekend.

    FYI, the original All-Bran muffin recipe is here:
    http://www.kelloggs.com/en_US/original-muffins.html My dad has made these since I was a kid and they are so good. Just slightly sweet, which means a drizzle of honey on top is absolutely delish.

    It only has a 1/2 cup of sugar and 1/3 cup of fat. The recipe calls for shortening (shortening in muffins???) but we always use vegetable oil and I’m sure you could use melted butter or coconut oil like the recipe you posted.

    Reply
    1. Ann

      Thank you, Violet! The All-Bran muffin link brings back memories. That was the first bran muffin I ever made years ago. There was an All-Bran fan in my house growing up and I spied the recipe on the side of the cereal box. Those were the days when we had a big container of Crisco in the cupboard! Hope you enjoy this version!

      Reply
  2. Aimee Biondolillo

    I love anything baked with pumpkin, I just printed out this recipe as I know how fattening and unhealthy muffins can be. Can’t wait to try it and Congrats on winning the trip for your SmartBalance blog contest. That looks yummy too!

    Reply
    1. Ann

      Thank you very much, Aimee, and I hope you love these muffins as much as we do. So glad you found your way here through our mutual friend, Jill!

      Reply
  3. Rila Hackett

    I just pulled these muffins out of the oven and tasted one. The only thing I can say is that I’m SO glad that I made a double batch! They’re moist, flavorful, and absolutely delicious — without being overly sweet. I really was supposed to be making dinner but I couldn’t resist trying this recipe. Pumpkin Bran Muffins for dinner!

    Reply
    1. Ann

      I love that kind of dinner, Rila! Sometimes, it really hits the spot! I am so glad you like these…and do hope my favorite 11-year-old approves!

      Reply
  4. Pingback: The Fountain Avenue Kitchen – Cauliflower Leek Soup with Parmesan and Bacon

  5. jodie

    i just made these they are so good. i live in Australia and we dont have tinned pumpkin so i used fresh pumpkin then cooked and mashed it.

    Reply
    1. Ann

      I am thrilled you liked them, Jodie, and bet the fresh pumpkin made them extra special! Thanks so much for letting me know!

      Reply
  6. Becca

    I made these last night and just finished baking my first batch this morning. Can I just say… These are AMAZING and CRAZY DELICIOUS! They’re extremely moist & have a wonderful texture about them. Thank you for the recipe!!!

    Reply
  7. Yvette

    I can’t believe how well these baked up! I had to make something high-fiber for my son for health reasons, so I tried to amp it up and replaced a third of a cup of white flour with whole wheat pastry flour…and it was fabulous! Moist and delicious. Thanks so much!

    Reply
  8. Irene

    I made these substituting sweet potatoes for the pumpkin and added a few chopped toasted pecans. Fabulous! I just discovered this site and I will be trying more recipes.

    Reply
  9. Pingback: The Fountain Avenue Kitchen – Pumpkin Pie Spice Mix

  10. Pingback: Best Pumpkin Recipes on the Net (October 2013 Edition) | The Food Explorer

    1. Ann

      Cup for cup, a good substitution for buttermilk is 1 tablespoon of vinegar or lemon juice with milk added to 1 cup. (In this case, you can adjust for the required 3/4 cup.) Though I have not done this with these muffins, in other recipes, I have used canned coconut milk with citrus juice in the same proportions with excellent results. Hope that helps!

      Reply
  11. Lauren

    I made these and they were delicious! After I emailed you regarding substitutions and you got back to me, I used the Special K crunchy cereal and I also did the buttermilk replacement as you suggested with 1/2 cup plain Greek yogurt and 1/4 cup skim milk. I made them as mini muffins because my little ones love to eat those and, I confess, I used mini chocolate chips rather than raisins…I figured with all the other healthy stuff in there, that’s a good balance.

    Thanks for another great recipe Ann. Next up, pumpkin baked oatmeal…I love seasonal cooking!

    Reply
  12. Olivia

    Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your ig name and website address on the post! Hope this is okay, thanks 🙂 x

    Reply
  13. Joe

    I made these last night. I had to substitute the cereal for whole wheat bran and I also used a white whole wheat, I was out of white flour . These came out amazing! I’m a terrible baker, so, I was shocked at how well these came out! I was so worried these would come out dense and hard; nope, Thank you for posting this amazing recipe!

    Reply
  14. Mary Lou Keller

    So funny Ann, I was going to comment on these, when I saw my previous comment (not sure how long ago that was) but I am going to make these, they look amazing! I love the addition of toasted coconut, I LOVE coconut!

    I will let you know how they turn out when I make them!

    Reply
    1. Ann

      I hope you like them as much as we do, Mary Lou! (And hope you are drying out after the massive rainfall down south!)

      Reply
  15. Pingback: The Fountain Avenue Kitchen – Pumpkin “Bran” Muffins (a gluten- and dairy-free adaptation of an FAK favorite)