Shelly's Recipe

CINNAMON SUGARED PUMPKIN-PECAN MUFFINS

Category: Muffins

8 tbsp sugar, divided
2 1/2 to 3 tsp ground cinnamon, divided
1 cup 100% bran cereal
1 cup milk
1 cup flour
1 tablespoon baking powder
1/2 tsp baking soda and salt
1 cup solid-pack pumpkin
1 egg, beaten
1 tablespoon vanilla
1/2 cup pecan chips

Preheat oven to 400. Spray muffin pan with nonstick cooking spray. Combine 2 tbsp sugar and 1/2 to 1 tsp 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 tbsp 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 over mix. 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.