Pumpkin Bran Muffins
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Pumpkin helps keep these muffins moist.

Category Other Desserts Serves 12 muffins
Cooking Time 00:40 Kid Friendly Yes
Pumpkin Bran Muffins
1
 
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Pumpkin helps keep these muffins moist.

Category Other Desserts
Serves 12 muffins
Cooking Time 00:40
Kid Friendly Yes
 
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
1 cup all-bran cereal shreds
3/4 cup buttermilk
1/3 cup corn syrup, lite OR light
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 cup canned pumpkin
1 egg
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
1-1/4 cups flour
1 teaspoon Fleischmann's® Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
GLAZE: (optional)
1/2 cup powdered sugar
2 to 3 teaspoons low fat milk OR orange juice
1/2 teaspoon pure vanilla extract
 
Instructions
 

Preheat oven to 400°F.

Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.

Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.

For GLAZE: Stir powdered sugar, milk and vanilla until smooth.

 

 
 
 
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