Cinnamon Sugared Pumpkin-Pecan Muffins

• 12 cup sugar, divided
• 2 12-3 teaspoons ground cinnamon, divided
• 1 cup uncooked 100% all-bran cereal
• 1 cup nonfat milk (skim)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 cup solid-pack pumpkin
• 1 egg, beaten
• 1 tablespoon vanilla
• 1 (2 ounce) package pecans, chips (1/2 cup)

1. Preheat oven to 400F; spray 12 (2-1/2-inch) nonstick muffin pan cups with nonstick cooking spray.
2. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.
3. Blend cereal and milk in large bowl; set aside 5 minutes to soften.
4. Meanwhile, combine flour, remaining sugar, remaining cinnamon, baking powder, baking soda and salt in large bowl; mix well.
5. Whisk pumpkin, egg and vanilla into softened cereal.
6. Gently fold in flour mixture just until blended.
7. Do not overmix.
8. Spoon equal amounts of batter into each prepared muffin cup; sprinkle evenly with pecan chips.
9. Sprinkle with reserved cinnamon-sugar topping.
10. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
11. Cool on wire rack 3 minutes before removing muffins from pan.
12. Serve warm or at room temperature.

sugar, ground cinnamon, cereal, nonfat milk, flour, baking powder, baking soda, salt, solidpack pumpkin, egg, vanilla, pecans

Taken from www.food.com/recipe/cinnamon-sugared-pumpkin-pecan-muffins-145646 (may not work)