10-Grain Pumpkin Muffins

This recipe is forked from King Arthur Flour’s Banana Muffins recipe, minus the topping. There are a few notable changes: one can of pumpkin in place of mashed bananas, 10-grain cereal for the oat bran, and a teaspoon of cinnamon.

These are more of a breakfast type of muffin. They are somewhat dense and do not have a cake style texture.


  • 1/2 cup (113g) yogurt
  • 1 large egg
  • 1/4 cup (50g) vegetable oil
  • 1 1/2 cups (340g to 369g) canned pumpkin
  • 3/4 cup (149g) granulated sugar
  • 1 cup (113g) 10-grain cereal
  • 1 1/2 cups (177g) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon


  1. Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.
  2. Combine the yogurt, egg, oil, canned pumpkin, sugar, and 10-grain cereal in a bowl. Whisk together and set aside for 10 minutes.
  3. Whisk together the flour, baking powder, salt, baking soda, nutmeg, and cinnamon.
  4. Work the topping ingredients together until the mixture is crumbly.
  5. Whisk the pumpkin mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won’t rise much.
  6. Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.

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