Serves 12
137 cal · 38 min
Cinnamon Sugared Pumpkin Pecan Muffins
Recipe GLPR896a92a5439401
These wholesome muffins combine pumpkin and bran cereal for a fiber-rich, fall-flavored treat. The tender crumb is topped with a delightful cinnamon-sugar crust and studded with pecans. Perfect for breakfast or a light snack.
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Ingredients
1/2 cup granulated sugar, divided
2 teaspoons ground cinnamon, divided
1 cup bran flakes cereal
1 cup skim milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup canned pumpkin puree
1 large egg
1 tablespoon vanilla extract
1/4 cup finely chopped pecans
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 400°F. Spray a 12-cup muffin tin with cooking spray to prevent sticking.
In a small bowl, mix together 2 tablespoons of the sugar with 1/2 teaspoon of the cinnamon. Set this cinnamon-sugar topping aside.
In a large mixing bowl, combine the bran flakes cereal with the skim milk. Let this mixture sit undisturbed for 5 minutes to soften the cereal.
In a separate bowl, whisk together the remaining sugar, remaining cinnamon, flour, baking powder, and baking soda until well blended.
Add the pumpkin puree, egg, and vanilla extract to the cereal mixture and whisk gently until combined.
Add the dry ingredients to the wet mixture and fold together gently with a spatula until just combined. Do not overmix, as this will make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the top of each muffin with the chopped pecans, then generously sprinkle with the reserved cinnamon-sugar mixture.
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the pan for a few minutes before serving.
