Cinnamon Sugared Pumpkin Pecan Muffins
Source: Ohio State University Cooperative Extension Ross County Extension Office
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
These muffins are made with whole grain bran cereal, pumpkin, pecans and spices. They are the perfect treat for a fall day or any time of year!
- Makes
- 12 Servings
Ingredients
- 1/2 cup sugar, divided
- 2 teaspoons cinnamon, divided
- 1 cup bran flakes
- 1 cup skim milk
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup canned pumpkin
- 1 egg
- 1 tablespoon vanilla
- 1/4 cup finely chopped pecans
Directions
- Wash hands with soap and water.
- Preheat oven to 400 °F. Spray 12 muffin cups with cooking spray.
- Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl; set aside.
- In a large bowl, combine cereal and milk and set aside for 5 minutes.
- Combine remaining sugar and cinnamon, flour, baking powder, and baking soda in a bowl. Whisk pumpkin, egg, and vanilla into cereal.
- Fold in dry mixture; being careful not to over mix. Spoon into prepared pan and sprinkle with pecans and sugar-cinnamon mixture.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
Notes
Learn more about: Pumpkin
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.