Healthy Pumpkin Pie Bran Muffins

• 1/4 cup granulated sugar
• 1 cup all-bran cereal
• 1 cup nonfat milk (skim)
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 egg, beaten
• 1 3/4 teaspoons pumpkin pie spice
• 1 tablespoon vanilla extract

1. Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
2. Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
3. Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
4. Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
5. Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
6. Makes 12 muffins.

sugar, allbran cereal, nonfat milk, whole wheat flour, baking powder, baking soda, salt, pumpkin, egg, pumpkin pie spice, vanilla

Taken from www.food.com/recipe/healthy-pumpkin-pie-bran-muffins-204128 (may not work)