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 6
Calories 388kcal
Author Robin Gagnon
Ingredients
1cup pumpkin pureecanned is fine
1egg
¼cupbuttermilk
¼cupvegetable oil
1teaspoonvanilla extract
½cup light brown sugarfirmly packed
½cuptable sugar
1cupflour
2teaspoonbaking powder
½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonground clove
½teaspoonKosher salt
1Granny Smith applepeeled/cored/then grated
⅔cupcrushed wheat flake cerealsuch as Total
⅔cupraisins
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