YIELD Makes 12 servings
INGREDIENTS
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)PREPARATION:
- 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.