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Ingredients

1 cup raisins 1 ½ cups milk 2 eggs 3 cups wheat bran cereal (such as Kellogg's® All-Bran™) 1 (15 ounce) can canned pumpkin 1 cup honey 2 apples, cored and grated 2 tablespoons butter, melted 2 cups whole wheat flour 2 teaspoons baking soda 2 teaspoons pumpkin spice 1 teaspoon baking powder

Nutrition Info

152.2 calories carbohydrate: 34 g cholesterol: 19.3 mg fat: 2.4 g fiber: 4.6 g protein: 3.9 g saturatedFat: 1.1 g servingSize: - sodium: 207.6 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
Place raisins in a microwave-safe bowl, cover with water. Microwave on high until plump, about 70 seconds. Drain.
Beat milk and eggs together in a bowl, mix in bran cereal. Let stand until cereal softens, about 5 minutes.
Mix raisins, canned pumpkin, honey, apples, and butter gently into the cereal mixture. Add flour, baking soda, pumpkin spice, and baking powder, mix batter gently until combined.
Spoon batter into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer muffins to a cooling rack, let cool for 40 minutes.

24 muffins

A fall twist on a delicious and healthy breakfast favorite.