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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.

Yield: 12 muffins
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Ingredients
 

  • 1 15-ounce can 100% pure pumpkin (not pie filling)
  • 1 cup bran cereal (like Fiber One or All Bran)
  • 3/4 cup raisins
  • 1/4 cup melted butter or coconut oil
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • 2 eggs, lightly beaten
  • 3/4 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 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 3 hours or overnight.
  4. Preheat the oven to 375℉.
  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. (Check a little early as all ovens vary.)
  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, if desired, rewarm gently in microwave.

Notes

  • 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.
  • For a slightly decadent 2-ingredient frosting, stir approximately 2 tablespoons of pure maple syrup into a quarter cup of regular/block cream cheese (the mixture will be creamier if the cream cheese is softened first; if not, just keep stirring until smooth). This amount will frost about 6 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. Note that light, fat-free, tub, and whipped cream cheeses have more water and can result in a runny frosting. 
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