Pumpkin Bran Muffins
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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!
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Pumpkin Bran Muffins
- 1 1/2 cups All-Bran cereal
- 1/2 cup boiling water
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup sugar
- 1 cup buttermilk
- 1 1/4 cup all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup pumpkin butter or pumpkin puree (See Note 1)
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 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 pumpkin puree 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.
Surprised that one muffin has approx 2.9g of carbs.
?? Maybe refresh your screen or were you looking at another recipe Leath? I see it read: Carbohydrates: 36g
Oh man, I love a good bran muffin! I don’t think I’ve ever made one with cereal, but my Mom used to make something similar. This sounds amazing, Kevin! One of my favorite morning treats is a halved bran muffin toasted until the little top crumbles get nice and crispy. Yum! Love the addition of pumpkin butter here…this is a must-do for me soon, my friend!
Loving that split and toasted technique… with butter melted on top of course, right? 🙂
I am a huge fan of autumn muffins! There’s just something so warm and comforting about them as you sit down to have your morning cup of coffee. Now I’ve used apple butter, but I have never tried pumpkin butter. That has got to change as I love anything pumpkin! I’m so glad to hear you had a nice Thanksgiving – it’s always so wonderful to be able to spend it with those that you love 🙂
Thanks Kathleen. I’m sipping some coffee now up here in Beavercreek looking outside relaxing. It’s been a great trip up here with family and a change of scenery like rain and fog! Headed back home today, can’t wait to see the boys and take them out for a run at the park. 🙂
I’m not a huge fan of muffins (Just would choose another dessert if possible), but If I’m craving for a muffin, it should be moist and delicious, like these guys! Bran, pumpkin butter, and nuts sound like the right muffins to me:) Happy Thanksgiving, Kevin!
Thanks Ben, these are great with coffee or a snack in the afternoon, too. Hope you’re having a great weekend. We’re enjoying this cold weather, rain and family in Portland for the weekend.
I wish I had these to go with the fabulous cup of coffee Dave will be making and serving to me (as soon as he wakes up;) ). But I do know they’ll be appearing in my kitchen tomorrow because this is going to be the perfect surprise for my neighbor who’s having minor surgery and has family in town to help her. A treat for all of them and I’ll save some for us!
Glad you had a nice Thanksgiving. Your continued friendship is one of the blessings I counted yesterday. Cheers, friend.
You’re too sweet, thanks Sally. Enjoying Portland today and hanging with the family. 🙂
Hey Kevin! I use to make bran muffins quite a bit and I always used All-Bran. I like your addition of the pumpkin butter and nuts! I don’t know about you, but this morning I would have trouble even eating one muffin after yesterday! I’m sure that in a few hours I’ll feel differently!
Ha! I even woke up hungry. 🙂
We had “dinner” at 2pm so some family that had to leave at 5pm or so could make it back home (they had to work today). So after a hike this morning, as it’s not raining, I’ll be ready!
Hope you guys had a wonderful Thanksgiving. Love to you both…