Prevent your screen from going dark as you follow along.
  1. In a large mixing bowl, combine the pumpkin, bran cereal, butter, and sugars. Stir in the eggs and buttermilk.

  2. In a separate bowl, whisk together the flour, salt, spices, baking soda, and baking powder.

  3. Stir into the pumpkin mixture, then stir in the dried cranberries (or raisins). Cover the bowl and refrigerate the batter for 4 hours, or as long as overnight.

  4. Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan, or line the wells with papers.

  5. Scoop the batter into the prepared pan, using a heaping 1/4 cup of batter for each muffin. Sprinkle the tops with sugar.

  6. Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of a muffin comes out clean.

  7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before turning them out of the pan to finish cooling on a rack.

  8. Store muffins at room temperature, well-wrapped, for up to three days; freeze for longer storage.

Tips from our Bakers

  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.