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Pumpkin Carrot Raisin Mini-Muffins

Pumpkin Carrot Raisin Mini-Muffins

These yummy little muffins are specially designed to get you out of bed! Bursting with antioxidant-rich pumpkin and carrots, studded with chewy raisins, and generously spiced with cinnamon, nutmeg and allspice, these little beauties are guaranteed to top your breakfast-favorites list.

Prep Time: 25 minutes

Total Time: 50 minutes

Servings: 12


  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 cup Kellogg's® All-Bran® Original cereal
  • 1 cup canned pumpkin
  • 1/3 cup shredded carrot
  • 1/4 cup raisins
  • 3 egg whites
  • 3 tablespoons vegetable oil
  • (KICRecipeIngredient-25625)
  • (KICRecipeIngredient-28539)
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon


1. Stir together flour, sugar, baking powder, salt, the 1/2 teaspoon cinnamon, nutmeg
and allspice. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pumpkin, carrot
and raisins. Let stand about 3 minutes or until cereal softens. Add egg whites and oil.
Beat well. Add flour mixture, stirring only until combined. (Batter will be thick.) Spoon
batter evenly into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.

3. To make topping, combine the 2 teaspoons sugar and 1/4 teaspoon cinnamon.
Sprinkle evenly over each muffin.

4. Bake at 400° F about 20 minutes or until lightly browned. Serve warm.

Yield: 24 muffins

Nutrition Label