Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Bran Muffins Recipe
    Lost? Site Map

    Pumpkin Bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Knitting Granny's Note:

    These are easy to make, delicious and they make your house smell wonderful - a favorite at our house. They're high in fiber, low in fat and not too sweet. If desired, you could add raisins, currants and/or chopped nuts when you stir-in the dry ingredients. This recipe makes 2 dozen regular sized muffins or 4 dozen smaller "gem" sized muffins.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large bowl mix together the cereal, buttermlk, oil, eggs, sugar and pumpkin. Let this sit while you measure the dry ingredients.
    3. 3
      In a medium bowl measure the flour, baking powder, salt, and spices. Mix together with a wire whisk.
    4. 4
      Dump the dry ingredients into the cereal/pumpkin mixture and stir together just until all the dry ingredients are moistened.
    5. 5
      Spray muffin pans with spray-release and fill muffin cups a little more than half full.
    6. 6
      Bake regular sized muffins about 18 minutes and small muffins about 15 minutes.
    7. 7
      Let muffins sit in pans for 3 or 4 minutes then turn out gently onto baking rack to cool completely.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 04, 2013

      55

      These muffins were moist, dense, and delicious. I added 1/4 cup ground flaxseed, used 1/2 cup applesauce instead of the oil, and used egg substitute to reduce calories and fat grams. They weren't missed. I was able to fit 7 muffins into my Texas-sized muffin cups. Due to the size, I baked them at 350 degrees for 40 minutes. I am really glad I tried this recipe and I will certainly make this again next time I pick up a can of pumpkin. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010

      35

      The taste was good and a great way to use up my left over pumpkin. They didn't rise very much and they stuck to the muffin liners like crazy. I'll make this again but I'll grease the muffin tins instead and fill them to the top. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Bran Muffins

    Serving Size: 1 (57 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 116.6
     
    Calories from Fat 35
    30%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 18.0 mg
    6%
    Sodium 112.7 mg
    4%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 9.6 g
    38%
    Protein 2.8 g
    5%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites