Cinnamon Sugared Pumpkin-Pecan Muffins

Cinnamon Sugared Pumpkin-Pecan Muffins

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
1/2 teaspoon salt
1 cup solid-pack pumpkin
1 egg, beaten
1 tablespoon vanilla
1 package (2 ounces) pecan chips (1/2 cup)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1 muffin
Fiber 3 g
Carbohydrate 24 g
Cholesterol 18 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 25 %
Calories 141
Protein 4 g
Sodium 335 mg

Dietary Exchange

Fat 1
Starch 1-1/2

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