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Whip up these pumpkin bran muffins to enjoy for breakfast or a midday snack! Filled with pumpkin butter, hearty bran cereal, raisins, nuts, and buttermilk, the results are filling, spongey, and delicious!
One of the things I look forward to most once the temperatures have started to drop is switching up my menu. Hey — I love barbecues and cookouts as much as the next person, but I also really love soups, stews, and scrumptious baked goods. And (not surprisingly) I go absolutely crazy for all things pumpkin flavored.
I’m not exaggerating. I’ve already shared recipes like this pumpkin rocky road microwave fudge, banana pumpkin bread or muffins, creamy chocolate pumpkin pie, and these slab pumpkin bars. I mean the list goes on and on and you can find all of my other pumpkin-centric recipes here.
Today I want to introduce a little something that combines the beauty of pumpkin flavor and the heartiness of all-bran cereal. My pumpkin bran muffins are packed with rich pumpkin butter, raisins, nuts, cereal, and buttermilk. The combination makes for a nourishing and wholesome muffin that you’ll crave all day long — not just for breakfast!
INGREDIENT NOTES AND SUBSTITUTIONS
- All-Bran Cereal – This is the base of my bran pumpkin muffins. Bran is the outer layer of whole cereal grains like oats, wheat, rice, and corn. It contains protein, iron, fiber, carbohydrates, fatty acids, and other nutrients!
- Pumpkin Butter – Don’t miss my homemade version! If you don’t have time to make it yourself, you can usually find it at the supermarket. You can also simply use pumpkin purée. If you’d like, feel free to use apple butter instead.
- Walnuts – This recipe for bran pumpkin muffins is filled with nuts too! Make sure to chop your walnuts for the best texture.
- Pecans – Same goes for pecans. I just love the combination of these types of nuts together.
- Buttermilk – The secret to fluffy and spongy pumpkin bran muffins.
- Boiling Water – You’ll use this to soften the cereal.
- Raisins – This ingredient adds a bit of natural sweetness!
- Sugar – You’ll also need to use some sugar. It helps to balance out the bran cereal.
- All-Purpose Flour – Like most muffins, you’ll need some flour.
- Egg – The egg binds everything together!
- Vegetable Oil – This also helps make the texture oh-so delish.
- Baking Soda – Make sure to use baking soda and not baking powder for this recipe.
- Salt – To balance out the sweetness of the pumpkin, raisins, and sugar.
HOW TO MAKE PUMPKIN BRAN MUFFINS
- Prepare The Wet Ingredients. Preheat your oven to 400 degrees F before getting started. Place ½ cup of the all-bran cereal in a large mixing bowl, then pour the boiling water over it. Using a whisk, add the oil. In a separate bowl, combine the egg, sugar, and buttermilk.
- Add The Other Ingredients. Add the flour, baking soda, salt, and the rest of the cereal to the wet bran and oil mixture. Next, add the egg, sugar, and buttermilk mixture to it and stir to combine. Stir the pumpkin, nuts, and raisins into the mix and incorporate it all together with a whisk or wooden spoon.
- Bake Your Pumpkin Bran Muffins. Place muffin liners in a muffin pan or grease it so that the batter doesn’t stick. Pour the batter into the muffin tin and bake for 16-18 minutes. Insert a toothpick into the center of a muffin to double-check that it comes out clean — that’s how you know they’re ready to come out!
- Remove From The Oven & Enjoy! Drizzle your bran pumpkin muffins with honey or butter if you like and enjoy!
Can I Freeze Pumpkin Bran Muffins?
Most definitely! This recipe will make 12 large bran pumpkin muffins. If you want to freeze a few for later, make sure that they are completely cooled. Then, place them in an airtight container or bag before putting them in the freezer. They will keep for up to 3 months. Let them thaw in the fridge overnight and then you can reheat them in the microwave.
Why Are My Bran Muffins Tough?
This can occur if you overmix the batter and if you neglect to soak a bit of the all-bran cereal in boiling water before adding it to the rest of the ingredients. Soaking helps to soften the otherwise tough cereal. You also need to be careful about respecting the baking time. When in doubt, remember the toothpick trick!
Is Oil Or Butter Better For Muffins?
It’s generally better to use vegetable oil instead of butter for baked goods like muffins or cakes. When you do, you’ll end up with results that are more tender and fluffy — which is exactly what I went for with these bran pumpkin muffins!
Pumpkin Bran Muffins
- Preheat oven to 400˚F.
- In a large mixing bowl, pour boiling water over 1/2 cup bran cereal. Whisk in oil and set aside. In another bowl, whisk to combine egg, sugar and buttermilk.
- To the wet bran mixture, add sifted flour, baking soda, salt and remaining dry cup of bran cereal. Add the wet buttermilk mixture to bran mixture and stir to combine.
- Stir in pumpkin or pumpkin butter, nuts and raisins. Mix thoroughly to incorporate completely.
- Scoop into 12 muffin (paper lined), or greased muffin pan or baking stoneware and bake for 16-18 minutes, or until toothpick inserted into center of muffin comes out clean.
- Remove from oven and drizzle with honey (optional) and let cool. Serve as is or with butter.
- If substituting Libby’s 100% pure pumpkin for pumpkin butter, add an extra 1/4 cup sugar to this recipe. You could also substitute apple butter for pumpkin butter.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.