Total Time
35mins
Prep 10 mins
Cook 25 mins

I can't say enough about these muffins--they are just great.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F; spray 12 (2-1/2-inch) nonstick muffin pan cups with nonstick cooking spray.
  2. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
  3. Blend cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining sugar, remaining cinnamon, baking powder, baking soda and salt in large bowl; mix well.
  4. Whisk pumpkin, egg and vanilla into softened cereal. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into each prepared muffin cup; sprinkle evenly with pecan chips. Sprinkle with reserved cinnamon-sugar topping.
  5. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.