Pumpkin All-Bran Muffins

by Rachel on February 17, 2011

Pumpkin All-Bran Muffins

I’m doing my best to support my friend and fellow blogger Julia Hicks de Peyster in her effort to develop healthy, affordable recipes that could be made on a food stamps budget.  Julia noticed that buying vitamins for kids is a costly endeavor.  It came to her that she could feed her kids muffins made with vitamin fortified bran cereal, perhaps avoiding the cost of buying vitamins.  She asked me if I was game to try to develop a recipe using vitamin fortified bran cereal.  Well heck yeah.  I’m always game.  I visited three stores today (Whole Foods, Trader Joe’s and our neighborhood grocery store) comparing the vitamin levels in all of the bran flake cereals.  None of the costly organic cereals are vitamin heavy because they aren’t fortified.  If you’re after extra vitamins for the kidlets your best bet is good old All-Bran.  Now, truth be told, vitamin fortified All-Bran only has 100% of the daily recommended dose of B6, Folic Acid and B12.  Vitamins A, C and D are all at 10%.  And that’s in a half cup of cereal.  You’d have to eat a LOT of bran muffins to get anywhere close to your recommended daily dose of most vitamins.  It may make more sense just to feed your kids a big bowl of All-Bran cereal in the morning, that is, if they are willing to eat it.  If not, here is my best effort at vitamin fortified pumpkin bran muffins.  They are really tasty, and great for you.

Pumpkin All-Bran Muffins (12 regular sized muffins)

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour (I use white wheat flour which has all of the nutrients of whole wheat flour but it is slightly lighter in both flavor and density)
  • 1 1/2 cups bran flakes cereal (I used All-Bran Original Wheat Bran Cereal)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup packed brown sugar
  • 5 tablespoons canola oil
  • ½ cup plain yogurt
  • 1 cup canned pumpkin

Preheat oven to 400 degrees.

Grease a muffin pan with 12 (½-cup) muffin cups. I find that vegetable spray (Pam) works far better than butter or oil to keep muffins from sticking inside muffin pans.

Stir together flour, baking powder, baking soda, spices and salt in a bowl.  Add the All-Bran Cereal.  Whisk together eggs and brown sugar in a large bowl until combined, then add oil, a little at a time, whisking until mixture is creamy.  Stir in canned pumpkin, and yogurt.  Fold in flour mixture until flour is just moistened. Pour batter into the muffin cups.

Bake until muffins are golden and a tester comes out clean, 20-25 minutes.  Be careful not to overbake these – with the addition of the All-Bran these muffins will be dry if you over-bake them. Remove them from the muffin tins and serve.

{ 1 comment… read it below or add one }

Becky January 15, 2014 at 1:35 pm

These were delicious! I cut the oil down to only 2 Tbsp oil, and they still came out super moist. I’ll bet you can easily swap out the pumpkin for apple sauce.

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