3/4 c. whole bran cereal
1/2 c. skim milk
1/2 c. canned pumpkin
1 egg, beaten
2 tbsp. brown sugar
2 tbsp. butter
1/2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. chopped pecans
8 pecan halves
1 tbsp. wheat germ

In a small mixing bowl combine bran and milk; let stand for 3 minutes. Stir in the pumpkin, egg, brown sugar, and butter. In the medium mixing bowl combine the flour, wheat germ, baking powder, baking soda, cinnamon and nutmeg. make a well in the center. Add bran mixture to the flour mixture; stir until just moistened. Fold in chopped pecans.

Grease muffin cups; fill 2/3 full. Top each muffin with pecan half. Bake at 400 degrees for 20 to 25 minutes. Cool. Transfer to store in an airtight container.

Each muffin contains 160 calories, 4 grams protein, 21 grams carboyhdrate, 8 grams fat, 210 mg. sodium, 8 grams fat, 210 mg. sodium, 8 grams dietary fiber, 6% USRDA calcium.