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Pumpkin Bran Muffins

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  • Yield: 12 muffins
  • Prep Time: 0:15
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup all-bran cereal shreds
  • 3/4 cup buttermilk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE: (optional)
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons low fat milk OR orange juice
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 400°F.
  2. Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
For GLAZE:
  1. Stir powdered sugar, milk and vanilla until smooth.
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print image

Pumpkin Bran Muffins

  • Yield: 12 muffins
  • Prep Time:  15 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup all-bran cereal shreds
  • 3/4 cup buttermilk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE: (optional)
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons low fat milk OR orange juice
  • 1/2 teaspoon pure vanilla extract

Directions

  • Preheat oven to 400°F.
  • Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
  • Stir powdered sugar, milk and vanilla until smooth.