Pumpkin Harvest Muffins

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup canned pumpkin
• 1/3 cup skim milk
• 1/4 cup prune puree
• 1 egg
• 3 tablespoons melted butter
• 1/2 cup chopped, pitted prunes or
• 1/2 cup dried cranberries
• 3 tablespoons chopped walnuts
• 1 1/2 tablespoons granulated sugar, mixed with
• 1/2 teapoon pumpkin pie spice for topping

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Heat oven to 400 degrees. Coat 12 - 2 3/4" muffin tin cups with vegetable cooking spray. In a large bowl, mix flour, brown sugar, baking powder, spice and salt to blend thoroughly. Mix pumpkin mixture with flour mixture just until blended. Gently pour in prunes. Batter will be stiff.

Spoon batter into muffin cups, dividing equally. Sprinkle tops with walnuts and sugar mixture. Bake in center of oven about 20 minutes until springy to the touch and a toothpick inserted into centers come out clean. Cool pan five minutes, then remove to rack. Serve warmed, or at room temperature. (Thanks to anonymous, whoever you are.)

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