• Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside.

  • In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

  • In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries.

  • Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice.

  • Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture.

  • Bake in a 350 degree F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.

Nutrition Facts

234 calories; 10 g total fat; 37 mg cholesterol; 165 mg sodium. 33 g carbohydrates; 3 g protein;