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Bread-Muffin: Cinnamon Sugared Pumpkin Pecan Muffins

Source of Recipe

favoritebrandnamerecipes.com


List of Ingredients

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
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
1 package (2 ounces) pecan chips


Recipe

    Preheat oven to 400°F. Coat nonstick 12-cup muffin pan with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

Blend cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well.

Whisk pumpkin, egg and vanilla into softened cereal. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips. Sprinkle with 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 temperature.