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Refrigerator Pumpkin Bran Muffins

(2)
  1 reviews
  • 20 min prep time
  • 45 min total time
  • 16 ingredients
  • 30 servings
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Enjoy these delicious pumpkin bran muffins that are baked in just 35 minutes using refrigerated batter.

Ingredients

2
cups shreds of whole bran cereal
1 1/2
cups buttermilk
1
cup canned pumpkin
1/2
cup oil
2
teaspoons grated orange peel
2
eggs
2 1/2
cups all-purpose flour
1 1/2
cups sugar
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon cinnamon
1/2
teaspoon salt
1/4
teaspoon cloves
1/4
teaspoon allspice
1/2
cup chopped nuts, if desired
3
tablespoons sugar

Steps

  • 1 In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened.
  • 2 To cereal mixture, add pumpkin, oil, orange peel and eggs; blend well. Add flour, 1 1/2 cups sugar, baking powder, baking soda, cinnamon, salt, cloves, allspice and nuts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
  • 3 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
  • 4 Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened.
  • 2 To cereal mixture, add pumpkin, oil, orange peel and eggs; blend well. Add flour, 1 1/2 cups sugar, baking powder, baking soda, cinnamon, salt, cloves, allspice and nuts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
  • 3 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
  • 4 Bake at 400°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Expert Tips

The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package.

To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoon vinegar or lemon juice plus milk to make 1 1/2 cups.

Substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
125mg
5%
Dietary Fiber
3g
12%
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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