Cinnamon Sugared Pumpkin-Pecan Muffins the Editors of Publications International, Ltd.
Cinnamon Sugared Pumpkin-Pecan Muffins
Makes 12 servings
|8||tablespoons 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||cup solid-pack pumpkin|
|1||package (2 ounces) pecan chips (1/2 cup)|
- Preheat oven to 400°F. Spray 12 standard (2-1/2-inch) nonstick muffin pan cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
- Combine cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda and salt in large bowl; mix well.
- Whisk pumpkin, egg and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups; sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.
- Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.
|Serving Size:||1 muffin|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||25 %|
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