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Pumpkin Bran Muffins

Author: Susan Reid

Pumpkin Bran Muffins Recipe

Pumpkin performs a baking miracle in these muffins, providing moisture and flavor without loading up on fat. They're the most wholesome and delicious version of bran muffins we've ever tried.

At a glance

12 muffins
Nutrition information


Choose your measure:

  • 1 can (15 ounces) pumpkin purée
  • 1 cup bran flakes cereal
  • 4 tablespoons melted unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons packed brown sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dried cranberries or raisins, packed
  • Demerara sugar or coarse white sparkling sugar, for sprinkling


  1. In a large mixing bowl, combine the pumpkin, bran cereal, butter, and sugars. Stir in the eggs and buttermilk.
  2. In a separate bowl, whisk together the flour, salt, spices, baking soda, and baking powder.
  3. Stir into the pumpkin mixture, then stir in the dried cranberries (or raisins). Cover the bowl and refrigerate the batter for 4 hours, or as long as overnight.
  4. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan, or line the wells with papers.
  5. Scoop the batter into the prepared pan, using a heaping 1/4 cup of batter for each muffin. Sprinkle the tops with sugar.
  6. Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before turning them out of the pan to finish cooling on a rack.
  8. Store muffins at room temperature, well-wrapped, for up to three days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 muffin, 103g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 203
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 42mg
  • Sodium 202mg
  • Total Carbohydrate 37g
  • Dietary Fiber 3g
  • Sugars 19g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.