1 cup frozen unsweetened red raspberries
1 1/2 cups white whole wheat flour
1/3 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup low-fat buttermilk
3 tablespoons canola oil
3 egg whites
1 tablespoon grated orange rind
1 teaspoon vanilla extract 2 ounces chopped pecans,
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 350 F.
Coat 12 nonstick muffin tins with cooking spray and set aside.
Place frozen raspberries on counter to thaw slightly while preparing muffins.
In medium bowl, stir together flour, brown sugar, sugar, cinnamon, baking soda and salt.
In another medium bowl, stir together remain ing muffin ingredients, except raspberries.
Stir pumpkin mixture into flour mix ture until blended. Do not over mix. Spoon equal amounts of batter in each muf -fin tin. Place equal amounts of raspberries on top of each muffin.
Bake 20-22 minutes or until wooden tooth pick inserted comes out almost clean.
Meanwhile in small bowl, combine topping ingredients and set aside.
Remove muffins from oven, place on wire rack and immediately sprinkle with topping. Let stand 15 minutes to continue to cook and absorb flavors. Remove muffins from pan and cool completely on wire rack before storing.
Store cooled leftovers in airtight container in refrig -erator up to 48 hours or freeze up to 1 month.
Note: May make as mini muffins: bake 15 minutes in 12 muffin tins.