Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Pumpkin Bran Muffins

PrintPrint Recipe
  • Yield: 12 muffins
  • Prep Time: 0:15
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup all-bran cereal shreds
  • 3/4 cup buttermilk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE: (optional)
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons low fat milk OR orange juice
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 400°F.
  2. Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
  4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
For GLAZE:
  1. Stir powdered sugar, milk and vanilla until smooth.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Apple Snack Cake

Low Fat Berry Coffee Cake

Chocolate Cake with Raspberry Sauce

You May Also Like

Apple Snack Cake

Low Fat Berry Coffee Cake

Chocolate Cake with Raspberry Sauce
print image

Pumpkin Bran Muffins

  • Yield: 12 muffins
  • Prep Time:  15 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup all-bran cereal shreds
  • 3/4 cup buttermilk
  • 1/3 cup Karo® Light Corn Syrup
  • 2 tablespoons corn oil
  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE: (optional)
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons low fat milk OR orange juice
  • 1/2 teaspoon pure vanilla extract

Directions

  • Preheat oven to 400°F.
  • Mix cereal, buttermilk, syrup, oil, pumpkin, egg, sugar, brown sugar and vanilla in a medium bowl; let stand 5 minutes.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Add pumpkin mixture to flour mixture, stirring gently until blended. Divide batter evenly into 12 greased (2-1/2 inch) muffin cups.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cool on wire rack. Drizzle with glaze, if desired.
  • Stir powdered sugar, milk and vanilla until smooth.