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 fat free (skim) milk or fat free buttermilk
1 cup all purpose baking 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 pkg. (2 ounces) pecan chips
Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda, and salt in a large bowl; Mix well.
Whisk pumpkin, egg and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temp.
ning out muffins and these are a generous sized when they rise up.
Don’t stir muffin batter too much — over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
Makes 12 muffins
NUTRITIONAL INFO: (per 1 muffin)
Dietary Exchange: 1 1/2 starch, 1 fat
from fat: 25%
Total fat: 4 g
Sat fat: <1 g
Protein: 4 g
Carbohydrates: 24 g
cholesterol: 18 mg
sodium: 335 mg
fiber: 3 g
3 points per muffin, using the given calories/fat/fiber information.