Pecan Pumpkin Bran Muffins

Pecan Pumpkin Bran Muffins

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Patsy Fowler


here is a great muffin we made at our bakery it sold out really well every day to


★★★★★ 1 vote

18 muffins
15 Min
15 Min


  • 1 c
    bran cereal
  • 1 1/4 c
    nonfat buttermilk
  • 1 c
    all purpose flour
  • 1/3 c
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 2 tsp
    ground cinnamon
  • 2 Tbsp
  • 2 large
    egg whites
  • 1 Tbsp
    vanilla extract
  • 1 c
    canned pumpkin, (not pumpkin pie mix)
  • 1/4 c
    pecans, in pieces
  • 2 Tbsp
    granulated sugar
  • 1/2 tsp
    ground cinnamon

How to Make Pecan Pumpkin Bran Muffins


  1. preheat oven to 400. lightly coat muffin tins with cooking spray and set aside.
  2. in a small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
  3. meanwhile, in medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon, stir until well blended.
  4. add oil, egg whites, vanilla and pumpkin to bran mixture. stir until well blended. ad the pumpkin mixture to the flour mixture and stir until just blended. do not over mix.
  5. spoon batter into muffin tin. sprinkle pecan pieces evenly over all. in small bowl, combine the second amounts of sugar and cinnamon.
  6. sprinkle evenly over all and bake 15 minutes or until wooden tooth pic inserted in the middle come out almost clean.
  7. let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack.
  8. to maximize freshness, store muffins covered in refrigerator or freeze.

Printable Recipe Card

About Pecan Pumpkin Bran Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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