Pumpkin Bran Muffins

Pumpkin Bran Muffins

Pumpkin Bran Muffins

This recipe appeared in the 1991 Bake and Take with Wheat Foods brochure. The promotion was sponsored by the Kansas Wheat Commission and the Wheat Foods Council. Bake and Take Day has brought joy to thousands of individuals who have been the recipients of baked wheat foods. 


1 ½ cups 100% bran cereal

¾ cup raisins 

½ cup boiling water

¾ cup low-fat buttermilk

¾ cup granulated sugar

1 large egg, slightly beaten

½ cup canned pumpkin

¼ cup vegetable oil

1 ¼ cups all-purpose flour

1 ¼ teaspoons baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

¼  teaspoon ground cloves or ground nutmeg

¼ teaspoon ground allspice


  1. Preheat oven to 400°F. Line two standard-size (2 ½ x 1 ¼-inch) muffin pans with 16 liners or coat with nonstick cooking spray. 
  2. In a large bowl, combine cereal, raisins and boiling water. Let stand 2 minutes.
  3. Add buttermilk, sugar, egg, pumpkin and oil; mix thoroughly. 
  4. In a medium bowl, whisk together the flour, soda, salt, cinnamon, cloves and allspice. 
  5. Add the flour mixture to the pumpkin mixture; mix until incorporated. Do not overmix. 
  6. Divide the batter among the prepared pans, filling each three-quarters full.
  7. Bake 18 – 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  The internal temperature should register 200°F – 205°F on an instant-read thermometer. Remove the muffins and set them on a wire rack to cool. 

Yield: 14-16 medium muffins.

Test Kitchen Note: Recipe is easily doubled. Batter can be stored in a tightly sealed container and refrigerated up to one week. 


NUTRITION INFORMATION PER SERVING (1 MUFFIN, 69g): 160 calories, 35 calories from fat, 4 g total fat, 1g saturated fat, 0g trans fat, 10mg cholesterol, 190mg sodium, 30g carbohydrate, 3g dietary fiber, 17g sugars, 3g protein, 43mcg folate, 0mg vitamin C, 3mg iron.

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