Glazed Pumpkin Bran Muffins
The ultimate fall treat! These Glazed Pumpkin Bran Muffins are moist, flavorful, and topped with a sweet glaze. Perfect for breakfast or a quick snack, they're a delicious way to embrace the flavors of the season. Make them today!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- 1 cup Bran Flakes
- 1/2 cup Milk
- 1 cup All Purpose Flour
- 2/3 cup Packed Brown Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 cup Pumpkin
- 1 unit Egg
- 3 tablespoons Canola Oil
- 1 teaspoon Vanilla
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1 1/2 tablespoons Milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. It's important to let your oven warm up properly so the muffins bake evenly.
- Prepare your muffin tins by lining them with paper liners. This not only makes for easy removal but also adds a nice touch to the presentation.
- In a liquid measuring cup, measure out the bran flakes. Pour milk over the top and stir to ensure all the flakes are evenly soaked. Set this mixture aside for a few minutes, allowing the bran to absorb the liquid.
- In a large mixing bowl, measure out the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these dry ingredients together until well combined. This ensures that the leavening agents are evenly distributed throughout the batter.
- Create a well in the center of the dry ingredients. In another bowl, mix together the pumpkin, egg, canola oil, and vanilla. Stir to combine these wet ingredients well before pouring them into the well in the dry ingredients.
- Add the milk-soaked bran flakes to the wet ingredients and mix gently until everything is combined. Be careful not to overmix, as this can lead to tough muffins.
- Now, scoop the batter into the prepared muffin tins, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them as they bake; your kitchen will start to smell amazing!
- Once baked, remove the muffins from the oven and let them cool in the tins for a few minutes before transferring them to a cooling rack.
- While the muffins cool, prepare the glaze by mixing the powdered sugar and milk together until smooth. The consistency should be runny yet thick enough to stick to the muffins.
- Once cooled, dip the tops of each muffin into the glaze, allowing the excess to drip off. Place them back on the cooling rack to let the glaze set.
- Enjoy your delicious Glazed Pumpkin Bran Muffins immediately or store them in an airtight container for up to two days. They're perfect for breakfast, snacks, or any time you need a little sweetness in your day.
Notes
- Storage: Store leftover muffins in an airtight container at room temperature for up to two days. If you want to keep them longer, consider freezing.
- Freezing: You can freeze Glazed Pumpkin Bran Muffins for up to three months. Make sure to wrap them tightly to avoid freezer burn.
- Pairing: These muffins pair wonderfully with a cup of coffee or tea, making them an ideal breakfast or snack option.
- Variations: Feel free to add in mix-ins like nuts or raisins for an added crunch and flavor.
- Breakfast Idea: Serve these muffins with a side of Greek yogurt or a fruit salad for a balanced breakfast.