Servings: 12
Prep Time: 15 Min.
Cook Time: 15 Min.

+ 1 c. bran cereal
+ 1 1/4 c. non-fat buttermilk
+ 1 c. all purpose flour
+ 1/3 c. sugar
+ 1 Tbsp. baking powder
+ 1/2 tsp. baking soda
+ 1/4 tsp. salt
+ 2 tsp. ground cinnamon
+ 2 Tbsp. canola oil
+ 2 large egg whites
+ 1 Tbsp. vanilla
+ 1 c. canned pumpkin, not pumpkin pie mix
+ 1/4 c. pecan pieces
+ 2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon

1. Preheat oven to 400ºF. Lightly coat a 12-section muffin tin with canola cooking spray and set aside.
2. In a small bowl, combine the bran and buttermilk, stir until moistened and let stand 5 min.
3. Meanwhile, in a medium bowl, combine the flour, 1/3 c. granulated sugar, baking powder, baking soda, salt and 2 tsp. of cinnamon. Stir until well blended.
4. To bran mixture, add the canola oil, egg whites, vanilla, and pumpkin. Stir until well blended. Add the pumpkin mixture to the flour mixture and stir until JUST blended. Do NOT overmix.
5. Spoon equal amounts into the muffin tin. Sprinkle pecan pieces evenly over all. In a small bowl, combine the remaining 2 Tbsp. granulated sugar and cinnamon. Sprinkle evenly over all and bake 15 min. or until wooden pick inserted comes out almost clean. Let stand in muffin tins on cooling rack 5 minutes before carefully removing and cooling completely on rack. To maximize freshness store muffins covered in refrigerator or freeze.

* Note: Allowing the muffins to stand in tins for a few minutes, continues to cook the muffins without drying them out. Each muffin contains 70% of your daily allowance of Vitamin A and 3 grams of fiber!

Calories: 140;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 24g;   Fiber: 3g;   Sodium: 290mg;