Cinnamon Sugared Pumpkin-Pecan Muffins(Diabetic)


• 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)


Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin 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.
Yield:12 servings.

Helpful Hints:

Serving size:1 muffin.
Nutrition Facts Per Serving:
Calories: 141,
Carbohydrates: 24 g,
Protein: 4 g,
Fat: 4 g,
Saturated Fat: 1 g,
Cholesterol: 18 mg,
Sodium: 335 mg,
Fiber: 3 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.

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