Pumpkin Bran Muffins

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Pumpkin helps keep these muffins moist.

12 muffins
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

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.


Total Time
Bake Time 20 to 25 minutes
Nutritional Facts
Total Fat grams 4.00
Saturated Fat grams 1.00
Cholesterol milligrams 15.00
Sodium milligrams 180.00
Total Carbohydrates grams 32.00
Sugar grams 14.00
Dietary Fiber grams 3.00
Protein grams 3.00
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