Pumpkin Bran Muffins With Cream Cheese Icing
This recipe can be described as "muffin cupcakes"
Ingredients
Muffins
- ¾ cup wheat bran flakes
- ¾ cup whole wheat flour
- ½ cup packed brown sugar
- ¼ cup sugar
- 1½ tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup canned or freshly cooked pumpkin purée
- 1 egg + 1 egg yolk
- ½ cup plain yogurt
- ⅓ cup grapeseed canola, or vegetable oil
- ¼ cup raisins or chopped walnuts or a combination
Icing
- ½ cup cream cheese at room temperature
- 3 tbsp icing sugar
- 2 drops food colouring optional Rainbow sprinkles (optional
Instructions
Muffins
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners, or lightly grease the tin. Set aside.
- In a large bowl, combine the bran, flour, both sugars, cinnamon, baking powder, baking soda, and salt. Stir to combine.
- In a medium bowl, whisk together the pumpkin purée, egg and egg yolk, yogurt, and oil. Add this to the large bowl of dry ingredients and mix to just combine. Do not overmix. Transfer the batter to the muffin tin.
- Bake for 20 to 25 minutes, or until the muffins are golden brown and spring back to the touch. Remove from the oven and let cool on a cooling rack before icing.
Icing
- In a small bowl, combine the cream cheese and icing sugar until smooth and creamy. Add food colouring, if desired.
- Once the muffins are cool, top them with the icing and sprinkles. Store in an airtight container in the fridge for up to 5 days or freezer for up to 3 months.