Cinnamon Sugared Pumpkin Pecan Muffins

Name: Cinnamon Sugared Pumpkin Pecan Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12
Ingredients: 1/2 cup granulated sugar, divided; 2 teaspoons ground cinnamon, divided; 1 cup bran flakes cereal; 1 cup skim milk; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 cup canned pumpkin puree; 1 large egg; 1 tablespoon vanilla extract; 1/4 cup finely chopped pecans

Recipe GLPR896a92a5439401

Breakfast

38 min

137 cal

Servings: 12

Oven

SNAP eligible

These wholesome muffins combine pumpkin and bran cereal for a fiber-rich, fall-flavored treat. The tender crumb is topped with a delightful cinnamon-sugar crust and studded with pecans. Perfect for breakfast or a light snack.

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Ingredients

1/2 cup granulated sugar, divided

2 teaspoons ground cinnamon, divided

1 cup bran flakes cereal

1 cup skim milk

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 cup canned pumpkin puree

1 large egg

1 tablespoon vanilla extract

1/4 cup finely chopped pecans

Directions

Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 400°F. Spray a 12-cup muffin tin with cooking spray to prevent sticking.
In a small bowl, mix together 2 tablespoons of the sugar with 1/2 teaspoon of the cinnamon. Set this cinnamon-sugar topping aside.
In a large mixing bowl, combine the bran flakes cereal with the skim milk. Let this mixture sit undisturbed for 5 minutes to soften the cereal.
In a separate bowl, whisk together the remaining sugar, remaining cinnamon, flour, baking powder, and baking soda until well blended.
Add the pumpkin puree, egg, and vanilla extract to the cereal mixture and whisk gently until combined.
Add the dry ingredients to the wet mixture and fold together gently with a spatula until just combined. Do not overmix, as this will make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the top of each muffin with the chopped pecans, then generously sprinkle with the reserved cinnamon-sugar mixture.
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the pan for a few minutes before serving.

Comments

Grocery List Plus Editorial Staff4.5

This recipe hits the Charlotte sweet spot: pumpkin is a fall NC crop, all ingredients are staples at Harris Teeter, Food Lion, Walmart, and ALDI, and the stated 38 minutes is honest (mixing is 10 minutes, baking is 20–25). The cost per serving runs about $0.75, driven mainly by pecans and eggs. The real strength is leftovers—these muffins reheat beautifully for three days and pack well for breakfast. The main caveat is that bran cereal is a specific ask; if your household doesn't keep it on hand, you'll need to grab a box, though it's a standard item everywhere.