Glazed Pumpkin Bran Muffins

5 from 2 votes

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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 on a cooling wrack

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.

glazed pumpkin bran muffins on a cooling wrack

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.

close up of one glazed muffin


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.


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.

top down view of glazed pumpkin bran muffins

More Healthy Muffin Recipes to Try!

Pumpkin Bran Muffins really are the perfect muffins.

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

Glazed Pumpkin Bran Muffins
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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
Cook Time 20 minutes
Total Time 40 minutes


for the glaze-


  • 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.
    milk soaked bran cereal in a measuring cup
  • 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.
    mixing wet and dry ingredients in a bowl
  • 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.
    pumpkin bran muffin batter in muffin tin
  • Remove to a cooling rack and make the glaze.
    cooling pumpkin bran muffins
  • 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.
    dipping muffin in glaze
  • Serve immediately or let the glaze set and store for later. Good for up to two days in an airtight container.
    glazed pumpkin bran muffins on a cooling wrack


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

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Recipe Rating

12 Responses
  1. Madeline

    I doubled the recipe and made 12 jumbo muffins! I also added a little extra milk because my batter was a tad thick. But overall super super yummy and would make again!

  2. Dorothy @ Crazy for Crust

    I’m flying this weekend and I think I know what I’m buying to download: GG!!!!

    I love bran muffins, they’re actually my favorite. These are perfect!

  3. Anna (Hidden Ponies)

    I have some Raisin Bran cereal that tastes way grosser on its own than I anticipated – these muffins will be the perfect use for it. Thank you!

  4. Stacey @ Bake.Eat.Repeat.

    I love these! Why have I never thought of pumpkin bran muffins before? I generally don’t like bran, but in a pumpkin muffin with all the spices, it probably is really good! These look great!

  5. Diana

    Friends coming to Netflix is very exciting! I bought the DVD box set shortly after it was released but I’m still excited for other people to watch it!

  6. Jennifer @ Show Me the Yummy

    I am in love with this post for too many reasons.
    1. I loved bran as a kid, which is totally weird, but I’m so excited to try these.
    2. I’m obsessed with Gilmore Girls, and totally got my husband sucked in, too.
    3. Heck yes, Friends is coming to Netflix!
    Thanks for posting! I always enjoy reading your blog, but this one in particular really spoke to me 🙂

  7. Karen

    I have recently discovered that bran buds taste pretty good mixed with yogurt…these muffins look good. Thank you. Love your daughter’s little hand and pretty fingernail polish dipping the muffin. Adorable.