"A healthy muffin for a quick breakfast, from Cooking Light."
1 1/4 cups
2 1/2 teaspoons
pumpkin puree, canned
Heat oven to 400 degrees.
Lightly coat muffin cups with nonstick cooking spray.
Combine bran cereal and buttermilk in a medium bowl; stir until moistened. Let stand 5 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, baking powder, 2 tsp of the cinnamon, baking soda and salt. Mix until well blended.
Add pumpkin, oil, egg whites, and vanilla to bran mixture. Stir until well blended. Add pumpkin mixture to flour mixture and stir just until blended. Do not overmix.
Spoon mixture evenly into muffin cups. Sprinkle chopped pecans over tops. Combine remaining 2 tsp sugar with 1/2 tsp cinnamon in a bowl. Sprinkle evenly over muffins.
Bake 15 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan on wire rack for 5 minutes. Carefully remove muffinsfrom pan to rack and cool completely. Store muffins covered in refrigerator or freezer.