Cinnamon Sugared Pumpkin-Pecan Muffins

Yield: 12 servings

Ingredients

• 1/2 cup granulated sugar, divided
• 2 1/2 to 3 teaspoons ground cinnamon, divided
• 1 cup 100% bran cereal
• 1 cup milk (can use skim milk)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin
• 1 egg, beaten
• 1 tablespoon vanilla extract
• 1 (2 ounce) package pecan chips

Instructions

1. Heat oven to 400 degrees F.
2. Coat nonstick 12 cup muffin pan with nonstick cooking spray.
3. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
4. Blend cereal and milk in large bowl; set aside 5 minutes to soften.
5. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well.
6. Whisk pumpkin, egg and vanilla extract into softened cereal.
7. Gently fold in flour mixture just until blended. DO NOT OVER-MIX!
8. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips. Sprinkle with reserved cinnamon-sugar topping.
9. Bake for 20 to 25 minutes.
10. Cool on wire rack 3 minutes before removing muffins from pan.
11. Serve warm or at room temperature.

Attribution

Posted by Cookin'Mom at Recipe Goldmine 10/23/2001 9:46 pm.

Source: Diabetic Cooking (Nov./Dec. 2001)