Glazed Pumpkin Bran Muffins

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Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour.

Pumpkin Bran Muffins | Bran Tastes Good!

BRAN TASTES GOOD, PEOPLE. Who woulda thunk it? I did pair it with pumpkin to reduce the fat content and keep these Pumpkin Bran Muffins moist. Aaaaand I threw in some spices to throw off your tastebuds. Aaaaand I did happen to cover all these little dudes with glaze too to really keep you guessing.

Main Ingredients

Everyday ingredients plus a little pumpkin and spice are used to create these Pumpkin Bran Muffins! Here’s what you need:

• Bran Flakes – similar to corn flakes, bran flakes are a cereal product that contains a ton of fiber.
• Milk – used to soften the bran flakes and to make the glaze.
• Flour – this fills out the muffins.
• Brown Sugar – to sweeten to create a soft texture.
• Baking Powder and Baking Soda – both are used as leavening agents.
• Salt, Cinnamon, and Nutmeg – salt to balance flavors. Cinnamon and nutmeg to complement the pumpkin.
• Pumpkin Puree – canned such as Libby’s!
• Egg – used for structure.
• Canola Oil – used for moisture.
• Vanilla – used to flavor the muffins and the glaze.
• Powdered Sugar – sweetens the glaze.

How to Make Pumpkin Bran Muffins

For full details on how to make Pumpkin Bran Muffins see the recipe card down below.

1. Start by pouring some milk over some bran cereal. I know this sounds REALLY appetizing but just go with it for a hot second.
2. In a separate bowl, measure out all the dry ingredients necessary. Flour, brown sugar, leavenings, and spices. Stir the dry ingredients together, create a well, and drop in the wet.
3. Incorporate those wet ingredients first {mainly to just get that egg cracked and mixed in} and then plop in the milk-soaked bran flakes. Incorporate all those ingredients together until combined.
4. Scoop batter evenly into paper-lined muffin tins and bake until puffed.
5. Pop these out of the hot muffin tins to cool while we make some glaze.
6. All the glaze is, is powdered sugar, milk, and vanilla extract. Stir the glaze together until it takes a second or two to fall back onto itself when you drizzle it back into the bowl. If it’s too runny, add in more powdered sugar. If it’s too thick, add in more milk. Not rocket science, people.
7. Now comes the fun part! Take a muffin and dip the top straight into that glaze. Let it drip for a few seconds and place it back onto the cooling rack.

You can eat these with the wet glaze {which is the route we chose} but it’s totally acceptable to let these dry before eating. Either way, they are divine. No one will even know there’s bran in here! You could even go crazy and double dip the muffins so you have double the glaze….just a thought.

Storing

My family of four consumed these in under 24 hours they were THAT good! But just in case you do have leftovers, these can be stored at room temperature for up to 3 days or in the fridge for up to 5. Be sure to cover them so they don’t dry out.

Freezing

Since this is a one-bowl, super simple muffin batter to put together make a double batch and keep them in your freezer to take as fast breakfasts on busy mornings.

Simple bake and freeze (in a freezer-safe bag) without topping with glaze. When you’re ready to eat, reheat in the microwave and top with glaze if desired. Freeze for up to 3 months.

More Healthy Muffin Recipes to Try!

• Advocare Fiber Muffins
• Chocolate Protein Muffins
• Skinny Mini Banana Muffins
• Whole Wheat Brown Butter Banana Muffins

Pumpkin Bran Muffins really are the perfect muffins.

Print this recipe off and enjoy! Have a great day, friends!

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5 from 2 votes

Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour!

servings 12

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 cup bran flakes
• ▢ 1/2 cup milk
• ▢ 1 cup all purpose flour
• ▢ 2/3 cup packed brown sugar
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1/2 cup pumpkin
• ▢ 1 egg
• ▢ 3 tablespoons canola oil
• ▢ 1 teaspoon vanilla

for the glaze-

• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 1/2 tablespoons milk

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
• Measure bran flakes into a liquid measuring cup. Pour milk over top and stir to soak all evenly. Set aside.
  
• In a large bowl, measure flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir together to combine. Create a well in the center of the dry ingredients and measure out the wet ingredients into the dry. Stir the wet ingredients together to break up the egg. Then add in the milk-soaked bran flakes.
  
• Slowly incorporate the wet into the dry until the batter comes together. Scoop into prepared muffin tins and bake 20 minutes or until a toothpick comes out clean after being inserted.
  
• Remove to a cooling rack and make the glaze.
  
• For the glaze, stir all ingredients together until runny and smooth. Dip each top of the muffin into the glaze and set back on the cooling rack to let the excess drip down.
  
• Serve immediately or let the glaze set and store for later. Good for up to two days in an airtight container.
  

Nutrition

Calories: 182kcal | Carbohydrates: 34g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

Course: Breakfast

Cuisine: American

Keyword: pumpkin bran muffins