Total Time
Prep 15 mins
Cook 18 mins

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.

Ingredients Nutrition


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

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!

Noor.Khalid July 04, 2013

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

sylviaspisic December 14, 2010