Pecan Pumpkin Bran Mufffins

• 1 cup bran cereal
• 1 1/4 cups nonfat buttermilk
• 1 cup all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 1 tablespoons baking powder
• 1/2 teaspoons baking soda
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 cup canned pure pumpkin,
• (not pumpkin pie mix)
• 2 tablespoons canola oil
• Whites from 2 large eggs
• 1 tablespoon vanilla
• 1/4 cup chopped pecans

1. Heat oven to 400F. Lightly coat
2. 12 muffin cups with nonstick cooking spray.
3. Combine bran cereal and buttermilk in a medium bowl; stir until moistened. Let stand 5 minutes.
4. Meanwhile, in a large bowl, combine flour, 1/3 cup of the sugar, the baking powder, 2 teaspoons of the cinnamon, the baking soda and salt. Stir until well blended.
5. Add pumpkin, oil, egg whites and vanilla to bran mixture.
6. Stir until well blended.
7. Add pumpkin, mixture to flour mixture and stir just until blended. Do not overmix.
8. Spoon mixture evenly into muffin cups. Sprinkle chopped pecans over tops. Combine remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon in a
9. small bowl. Sprinkle evenly over tops.
10. Bake 15 minutes or until a toothpick inserted in centers comes out almost clean. Cool in pan o wire rack 5 minutes. Carefully remove muffins from pan to rack and cool completely. Store muffins covered in refrigerator or freeze.

bran cereal, nonfat buttermilk, flour, sugar, baking powder, baking soda, cinnamon, salt, pumpkin, canola oil, whites, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-pumpkin-bran-mufffins-50044096 (may not work)