Pumpkin Spice Mini Muffins


Pumpkin Spice Mini Muffins
Buttermilk enhances the flavors of slightly sweetened, spiced cereal and pumpkin in these muffins.


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups Kellogg’s® Frosted Mini-Wheats® Pumpkin Spice Cereal (finely crushed to 1 1/4 cups) (divided)
  • 3/4 cup low-fat buttermilk
  • 3/4 cup canned pumpkin
  • 1 egg, slightly beaten
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons vegetable oil


1. In medium bowl combine flour, baking powder, pumpkin pie spice, baking soda and salt. Set aside.

2. In large bowl combine 3/4 cup of the finely crushed KELLOGG’S FROSTED MINI WHEATS Pumpkin Spice Cereal, buttermilk and canned pumpkin. Let stand about 2 minutes or until cereal softens. Add egg, brown sugar and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into thirty-six 1 5/8-inch mini muffin-pan cups coated with cooking spray or lined with bake cups. Sprinkle tops with the remaining 1/2 cup finely crushed cereal.

3. Bake at 375° F for 9 to 11 minutes or until toothpick inserted in center comes out clean. Let stand in pan for 5 minutes. Transfer to wire rack. Serve warm.