Pumpkin Apple Raisin Bran Muffins with Cinnamon Buttercream

Print Pin

5 from 1 vote

Pumpkin Apple Raisin Bran Muffins with Cinnamon Buttercream

Fall Harvest Muffins Recipe (Pumpkin-Apple-Raisin Muffins w/ Cinnamon Butter Cream)

Course Dessert

Cuisine American

Servings

Calories 388kcal

Author Robin Gagnon

Ingredients

1 cup pumpkin puree canned is fine
1 egg
¼ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup light brown sugar firmly packed
½ cup table sugar
1 cup flour
2 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
½ teaspoon Kosher salt
1 Granny Smith apple peeled/cored/then grated
⅔ cup crushed wheat flake cereal such as Total
⅔ cup raisins

Instructions

Preheat oven to 350°, and grease or spray muffin tins.
Beat pumpkin, egg, buttermilk, oil, vanilla and sugars with stand or hand mixer, until well blended.
In separate bowl, whisk together: flour, baking powder, spices and salt.
Slowly add the flour mixer to the pumpkin batter and mix.
Add apple, raisins and crushed cereal. mix slowly until incorporated.
Fill muffin tins ¾ full with batter.
Bake for approximately 22-26 minutes.
Turn out onto cooling rack.

Notes

Fill or top with my Cinnamon Buttercream Frosting Recipe* if you use regular muffin tins, Cinnamon Butter Cream Frosting becomes optional.* if you made 3-D muffins like I did you will need to cut the convex tops off, for the halves to fit properly

Nutrition