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Pumpkin streusel muffin on a white doily on a green plate

Okay, so I kinda lied a little. Well, more like, omitted.

These aren’t just Pumpkin Streusel Muffins. They are Pumpkin Streusel BRAN muffins.

I figured the “bran” part would scare you away.

It doesn’t taste like a bran muffin. I promise! I tastes like pumpkin goodness.

I know that many of you balk at the thought of bran muffins. I usually do too, except for this recipe. It’s the one from the All-Bran box, and it’s awesome.

My Nana (my dad’s mom) introduced me to the All-Bran muffin recipe. From third grade until sixth, Nana watched me before and after school, and all day during the summers.It was from her that I learned not only about a loving grandparent, but also about how lunch should be a three-course meal and it should be followed by dessert.

Nana also introduced me to the best sugar cookies ever. She used to make them for me all the time. I’d lick the sugar off the top and eat my weight in them. Years later I asked for the recipe and guess what? They were Pillsbury slice-and-bake.

My Nana knew how much I loved all things carb. Whenever we’d have dinner at her house she’d make me biscuits, or what we called “bissy-cats”.

Every few weeks I’d get to her house in the morning and a fresh batch of bran muffins would be sitting on the counter, cooling in the peach-colored muffin tin. These muffins were the reason I begged my mom and dad for her muffin tin. It’s in my cabinet, and I use it often. Mainly, I have it so that I can remember my Nana.

Pumpkin streusel muffin on a white doily on a green plate, with three additional muffins in the back

Now, I admit. These aren’t Nana’s bran muffins. I mean, they are her basic recipe, but I added Fall to them.

I’m SO ready for Fall. I’m over sweating, hot weather, and shorts.

It’s cooled off in the mornings here to high 50s…but by school pick-up it’s still in the 90s. HOT. We’ve got at least another month before we get relief. Sigh.

So I figured, if I make Fall treats…maybe Fall will come.

Like the Field of Dreams...only with sugar.

I replaced the oil and eggs in this recipe with canned pumpkin. Then I topped them with brown sugar streusel. Because streusel makes everything better. (Double the recipe for more of a coating…I was trying to be all “healthy” and stuff. Stupid pants don’t fit anymore.)

The pumpkin amazingly makes these SO moist and delicious. Like, more moist than regular eggs and oil. Seriously.

You reeealllly don’t taste the bran. I promise! And, they are filling – great for a post workout snack.

Pumpkin streusel muffin on a white doily on a green plate, with three additional muffins in the back

So there you have it. Low-fat healthy Fall on a plate.

Mother Nature? You listening? Bring Fall please and I’ll make you some muffins.


Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I just made these and they came out really good, but the texture is a little gummy.  I guess that should be expected when there are no eggs.  Also, I left off the topping and they’re not very sweet without it, so I’ll adjust the sugar if I leave it off next time. I did add a tablespoon of dehydrated orange zest and about a cup of trail mix I found at Trader Joe’s (cranberries, walnuts, almonds, pumpkin seeds, etc).  I like the extra crunch and I thought the flavors would work well with the pumpkin. Thanks!  

    1. I’m sorry the texture bothered you! I didn’t notice a difference in the texture of these, but I’m used to baking pumpkin goodies without eggs, so that may be the problem. Mine were like dense muffins. I love the idea of adding the trail mix!

  2. I made these 2 days ago and my boys (2 years old and almost 4 years old) gobbled them up. My oldest even ate 3 of them in one sitting. This is definitely a keeper recipe. Using bran cereal is genius. I did add 3 Tbsp of oil and 1 tsp vanilla.