Pumpkin Bran Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.8 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2 cups raisin cereal fiber one® raisin bran clusters®
• 0.5 cup t brown sugar dark packed
• 2  eggs 
• 1.3 cups flour all-purpose gold medal®
• 0.5 cup milk 
• 1 teaspoon pumpkin pie spice 
• 0.8 cup raisins 
• 2 tablespoons sugar raw ( sugar)
• 3 teaspoons vanilla 
• 0.3 cup vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• ziploc bags
• muffin liners
• rolling pin
• meat tenderizer

Directions

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening.
2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
3. In large bowl, beat pumpkin, milk, oil, vanilla and eggs with wire whisk until well blended.
4. Add flour, brown sugar, baking powder and pumpkin pie spice; stir just until dry ingredients are moistened. Stir in cereal and raisins. Divide batter evenly among muffin cups, filling full.
5. Sprinkle with turbinado sugar.
6. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.
7. Serve warm or cool.