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Pumpkin Bran Muffins - These muffins are the perfect fall-inspired healthy snack or breakfast

Pumpkin Bran Muffins

Author Holly


  • 1 ½ cups Kellogg's All-Bran Cereal
  • 2 cups unsweetened almond milk
  • 1 Tablespoon ground flax seeds
  • 2.5 Tablespoons water
  • 1 ⅓ cups whole wheat pastry flour
  • ½ cup coconut sugar (plus more for topping)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • cup pure pumpkin puree (not pumpkin pie filling
  • ¼ cup pecans , chopped


  • Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
  • In a large mixing bowl, combine cereal and milk. Set aside and let sit while cereal softens.
  • In small bowl, combine flax and water. Stir and set aside.
  • Stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
  • In the cereal mixture, add flax mixture (which should be slightly gelatinous by now. If it's not, wait another 5-10 minutes), and pumpkin. Stir to combine completely. Add flour mixture, stirring only until combined.
  • Portion evenly into muffin-pan cups, filling about halfway. Top with chopped pecans and a sprinkling of coconut sugar.
  • Bake for about 25 minutes or until tops spring back to the touch.