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Ingredients One per line	1 1/2 cups whole wheat pastry flour or unbleached flour 1/2 cup oat bran 1 tablespoon baking powder 1/2 cup light brown sugar 2/3 cup mashed cooked or canned pumpkin 3/4 cup skim or low-fat milk 1/4 cup reduced-fat margarine or light butter, melted 2 egg whites, lightly beaten 1 teaspoon vanilla extract - TOPPING 1 tablespoon finely ground pecans 1 tablespoon light brown sugar
Directions One per line	To make the topping, place the pecans and brown sugar in a small bowl, and stir until crumbly. Set aside. Place the flour, oat bran, and baking powder in a large bowl, and stir to mix well. Add the brown sugar, and stir to mix well. Using the back of a wooden spoon, press out any lumps in the brown sugar. Set aside. Place the pumpkin, milk, margarine or butter, egg whites, and vanilla extract in a small bowl, and whisk to mix well. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill two-thirds full with the batter. Sprinkle the topping over the batter. Bake at 350F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake. Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours. Makes 12 Muffins.
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