Cinnamon Sugared Pumpkin Pecan Muffins

½ cup granulated sugar, divided                                   

2 ½ to 3 tsp cinnamon, divided

1 cup 100% bran cereal                                    

1 cup fat free (skim) milk

1 cup all-purpose flour                                      

1 Tbsp baking powder

½ tsp baking soda                                                       

½ tsp salt

1 cup canned pumpkin                                     

1 egg, beaten

1 Tbsp vanilla extract                                                    

1 pkg pecan chips (2 oz)

  1. Preheat oven to 400’F.  Coat non-stick 12 cup muffin pans with non-stick spray or muffin liners.  Combine 2 Tbsp sugar and ½ to 1 tsp cinnamon in small bowl for topping.  Set aside.
  2. 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.
  3. Whisk pumpkin, egg and vanilla into softened cereal.  Gently fold in flour mixture just until blended. Spoon equal amount of batter into each muffin cup.  Sprinkle evenly with pecan chips.  Sprinkle with reserved cinnamon-sugar topping.
  4. Bake for 20 to 25 minutes.  Cool on wire rack 3 minutes before removing muffins from pan.  Serve warm or at room temperature.

 

Makes 12 servings.

141 kcal; 4 gm total fat/0 gm sat fat; 18 mg cholesterol; 335 mg sodium; 24 Gm CHO; 3 Gm Fiber; 4 Gm PRO.

Exchanges:  1 ½ Carb; 1 fat.