Bran Pumpkin Muffins

Bran Pumpkin Muffins

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"Served warm from the oven, these cinnamon-spiced pumpkin muffins are moist and delicious."
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Serving size has been adjusted!

Original recipe yields 12 servings


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  1. Stir together flour, the 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
  2. In large mixing bowl, combine Kellogg's(R) All-Bran(R) cereal, milk, raisins and pumpkin. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. Sprinkle with the remaining 1 1/2 teaspoons sugar.
  3. Bake at 400 degrees F about 20 minutes or until lightly browned. Serve warm.
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As I always do, I made a few minor alterations to the original recipe, but the results were FANTASTIC! I used all whole wheat flour, 2/3c. sugar, skipped the raisins & used 1/4c. canola oil ins...

Yum!! I love making healthy muffins on the weekend that we can take to work for snacks all week long. These were moist and tasty! Definitely a keeper!

I made them just as directed and they're amazing. The recipe is very easy to make and the muffins are quite filling. A much healthier take on pumpkin bread..

This recipe is wonderful. I subsituted with wheat flour and splenda and their wonderful, not to say how healthy they are too. I double the recipe and it made 28 muffins.

I made this recipe with leftover pumpkin I'd mashed and frozen after making pumpkin pie. It was quick and easy. I altered it slightly, using half white and half wholemeal flour which gives a n...

Loved this recipe! Great pumpkin taste! and i love that there is bran added into recipe! always looking for a healty ingredient to sneak into the kids meals! both kids (7 & 5) gobbled these up!

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