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Cinnamon Sugared Pumpkin-Pecan Muffins


  • 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


  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.

Makes 12 servings

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

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

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