Pecan Pumpkin Bran Muffins Recipe

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Pecan Pumpkin Bran Muffins

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


1preheat oven to 400. lightly coat muffin tins with cooking spray and set aside.
2in a small bowl, combine bran and buttermilk, stir until moistened and let stand 5 minutes.
3meanwhile, in medium bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon, stir until well blended.
4add 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.
5spoon batter into muffin tin. sprinkle pecan pieces evenly over all. in small bowl, combine the second amounts of sugar and cinnamon.
6sprinkle evenly over all and bake 15 minutes or until wooden tooth pic inserted in the middle come out almost clean.
7let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack.
8to maximize freshness, store muffins covered in refrigerator or freeze.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy