Cinnamon Sugared Pumpkin Pecan Muffins

40 min · Serves 12

Based on a recipe from Ohio State University Cooperative Extension Ross County Extension Office, via USDA MyPlate Kitchen

What goes in

• ½ cupsugar
• 9.9 mlcinnamon
• 1 cupbran flakes
• 1 cupskim milk
• 1 cupflour
• 14.8 mlbaking powder
• 2½ mlbaking soda
• 1 cupcanned pumpkin
• 1egg
• 14.8 mlvanilla
• ¼ cupfinely chopped pecans

How to cook it

1. Heat your oven to 400 °F and coat a 12-cup muffin tin with cooking spray.
2. Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon in a small bowl and set it aside.
3. In a large bowl, stir the cereal and milk together, then let it sit for 5 minutes.
4. In a separate bowl, whisk together the remaining sugar, remaining cinnamon, flour, baking powder, and baking soda.
5. Stir the pumpkin, egg, and vanilla into the soaked cereal mixture.
6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overwork the batter.
7. Divide the batter into the muffin cups, then top each with the reserved cinnamon-sugar mixture and the chopped pecans.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

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