Pumpkin Streusel Muffins

Want a big bowl of bran twigs for breakfast? What? That doesn't sound appetizing? Hmmm, what about a warm, moist muffin reminiscent of pumpkin pie with a crunchy cinnamon topping? Sounds a little better right?  Now, what if I tell you these muffins are full of those twiggy bran pieces.  Not just any bran either.  Fiber One bran cereal.  So not only are you getting a muffin full of fiber, you are also getting the health benefits of pumpkin - full of antioxidants.  But the most important part....they taste delicious!

Pumpkin Streusel Muffins slightly adapted from Crazy for Crust

1 1/4 cups unbleached all-purpose flour  

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

2 cups bran cereal (I used Fiber One original, not flakes)

1 1/4 cups fat-free milk

1 cup canned pumpkin

For streusel topping:

2 tablespoons brown sugar

1 tablespoon unbleached all-purpose flour

1 tablespoon unsalted butter or butter spread, melted

Handful of rolled oats (optional)

1. Preheat oven to 400°. Spray a 12-cup muffin cup with cooking spray.
2. Place the bran and milk in a large bowl. Let soak while you mix your dry ingredients.
3. Place 1 1/4 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a separate bowl and whisk.
4. Add pumpkin to bran mixture and stir. Add dry ingredients to wet and stir until combined. Evenly divide batter among 12 muffin cups (they don’t rise much, so you can fill them pretty full).
5. Mix melted butter, brown sugar, 1 tablespoon flour & rolled oats in a small bowl. Sprinkle a little on each muffin.
6. Bake for 14-18 minutes, or until a toothpick comes out clean. Cool slightly before serving. Best served warm.

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