Instructions:

Cinnamon Sugared Pumpkin-Pecan Muffins

Source: Diabetic Cooking (Nov./Dec. 2001)

1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup milk (can use 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 extract
1 (2 ounce) package pecan chips

Preheat oven to 400 degrees 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 extract into softened cereal. Gently fold in flour mixture just until blended. DO NOT OVER-MIX! 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.

Makes 12 servings.